Tuscan Vegetable Soup (Low Calorie) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
Valerie Bertinelli's recipe. I found this in April 2010 Good Housekeeping magazine. It just looked to simple to be good but boy, was I wrong. Not only is it simple, but it's delicious. I got tired of those cabbage diet soups and decided to try this one. Boy am I glad I did. Only 63 calories per cup including the TB parmesan cheese. Try it! Ingredients:
1 1/4 cups cubed peeled eggplants |
1 cup water |
1 (14 1/2 ounce) can no-salt-added diced tomatoes |
1/2 cup sliced mushrooms |
1 garlic clove, crushed in a press |
3/4 cup coarsely chopped zucchini |
1 teaspoon dried italian seasoning |
1/4 cup grated parmesan cheese |
salt and pepper |
Directions:
1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, muchrooms, garlic,zucchini, italian seasoning and salt and pepper to taste. Heat to boiling on high.
2. Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
3. Sprinkle with parmesan cheese.
|
|