Tuscan Vegetable Soup
Source of Recipe
goodhousekeeping.com
Recipe Introduction
From Valerie Bertinelli!
Each serving: About 63 calories, 4 g protein, 8 g carbohydrate, 2 g total fat (1 g saturated), 3 g fiber, 5 mg cholesterol, 300 mg sodium.
List of Ingredients
Valerie's Tuscan Vegetable Soup
Active time: 10 minutes
Total time: 40 minutes
Makes: 4 main-dish servings
* 1 1/4 c. cubed peeled eggplant
* 1 c. water
* 1 can (14.5 oz.) no-salt-added whole tomatoes, drained (juices reserved) and chopped
* 1/2 c. sliced fresh mushrooms
* 1 clove garlic, crushed with press
* 3/4 c. coarsely chopped zucchini (from 1 sm. zucchini)
* 1/2 tsp. dried Italian seasoning
* Salt and pepper
* 1/4 c. freshly grated Parmesan cheese
Recipe
1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir to combine. Heat to boiling on high. Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
2. To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
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