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    You are in: Home / Recipes / Tuscan Vegetable Soup (Low Calorie) Recipe
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    Tuscan Vegetable Soup (Low Calorie)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef Cameo's Note:

    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!

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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. 2
      Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
    3. 3
      Sprinkle with parmesan cheese.

    Ratings & Reviews:

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    Nutritional Facts for Tuscan Vegetable Soup (Low Calorie)

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 59.3
     
    Calories from Fat 18
    31%
    Total Fat 2.0 g
    3%
    Saturated Fat 1.1 g
    5%
    Cholesterol 5.5 mg
    1%
    Sodium 110.4 mg
    4%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 2.2 g
    9%
    Sugars 4.1 g
    16%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    dried Italian seasoning

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