Directions:
- Sauté chopped onion and garlic in hot olive oil in a large Dutch oven until tender. Add chicken broth and next 5 ingredients; bring mixture to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender.
- Sprinkle 1/2 teaspoon Parmesan cheese on each baguette slice, and place on baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially open) about 3 minutes or until cheese is melted.
- Ladle soup into individual serving bowls; top each with a toast slice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.63 Kcal (966 kJ) | ||
| Calories from fat | 62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 11% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 0% | |
| Sodium | 565.92mg | 24% | |
| Potassium | 233.95mg | 5% | |
| Total Carbs | 35.05g | 12% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 6.97g | 14% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.7mg | 4% | |
| Calcium | 38.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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