Heat oil in a medium soup pot and sauté the garlic and onions for 3 to 4 minutes. Add celery and carrots, and sauté another 3 minutes. Add crushed and whole tomatoes and water. Cover and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Remove from heat. Using a blender, puree the tomato mixture in two or three batches, and place puree back into the soup pot. Place over medium-low heat and whisk in all remaining ingredients. Simmer about 5 minutes or so until heated through, but do not boil. Serve garnished with parsley.
Per serving - 122 calories, 3 g fat (26% calories from fat), 6 g protein, 15 g carbohydrate, 5 g fiber, 0 mg cholesterol, 365 mg sodium