Soup makes a perfect lunch. It's filling and highly nutritious. Enjoy this Italian vegetable soup with a green salad drizzled with your favorite low-fat or fat-free dressing.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1 large carrot, diced
- 2 celery sticks, sliced
- 1 large zucchini, diced
- 1 cup green beans
- 2 tsp dried Italian herbs
- 4 cups fat-free, low-sodium chicken or vegetable broth
- 1 15-ounce can chopped tomatoes, undrained
- 1 15-ounce can cannellini beans
Preparation:
Heat oil in large Dutch oven or saucepan. Sauté garlic, onions, carrots, celery, zucchini and green beans for 5 minutes. Stir in herbs and cook for 1 minute. Add broth, tomatoes and beans. Bring to a boil, then cover and simmer for 20-25 minutes.Makes 8 cups.
Per cup: Calories 128, Calories from Fat 17, total Fat 2g (sat 0.2g), Cholesterol 0mg, Sodium 226mg, Carbohydrate 21.3g, Fiber 6.1g, Protein 6.4g
