Tuscan Vegetable Soup (Low Calorie)

"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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Ready In:
35mins
Ingredients:
9
Yields:
4 cups
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I'm retired now so obviously have more time to experiment with recipes. Have 11 grandchildren and a great grandchild. These grandkids always expect the best food when they come so I can't let them down. <br>We love Las Vegas and the Gulf Coast. Anytime we can get to warm weather, I'm ready to go .. Wisconsin gets cold. It seems like everyone in my husbands family are great cooks so there are times when I feel like I'm competing. They have published their own cookbook and it's so great to have family recipes. I own several from churches and such and they seem to be the best. <br>But, this site is one of my favorites. <br>We have so many fruit trees that canning and preserving consumes me in the late summer and early fall. Making chutney is one of my favorite things to make and gift to others.
 
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