Danielle Occhiogrosso Daly
This veggie-packed soup is low in calories but high in flavor.
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Cal/Serv:
185
Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
30
mins
large onion, finely chopped
cloves garlic, finely chopped
red potatoes, cut into 1/2-inch pieces
low-sodium vegetable broth
small zucchini, cut into 1/2-inch pieces
yellow squash, cut into 1/2-inch pieces
small carrot, thinly sliced
fresh basil, roughly chopped
Crusty bread, for serving
- Heat oil in large saucepan on medium. Add onion, season with salt and pepper and cook, covered, stirring occasionally, 8 minutes.
- Stir in garlic and cook 1 minute. Add red potatoes and low-sodium vegetable broth and simmer 5 minutes. Add zucchini, yellow squash, and carrot; simmer 3 minutes.
- Add frozen peas and simmer until vegetables are just tender, 2 to 3 minutes.
- Sprinkle with grated Parmesan and fresh basil. Serve with crusty bread if desired.
Nutritional information (per serving): About 185 calories, 6 g fat (1.5 g saturated), 7 g protein, 490 mg sodium, 29 g carb, 5 g fiber
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Source : Goodhousekeeping
