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08-21-2012, 04:15 PM

#9

JENNR8R

Super Member

Join Date: Dec 2010

Location: Manassas, VA

Posts: 1,983

This recipe doesn't use alot of zucchini, but I tried it this week. It was fast and tasty.

TUSCAN VEGETABLE SOUP RECIPE

Yield: 4 servings (1 1/2 cups per serving)

Prep Time: 15 minutes
Really great, low cal soup. Very easy to make too! Add chicken to make it more of a meal.<O

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Ingredients:
1 tablespoon Olive Oil

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1 cup diced Onion (about 1/2 large)
1 cup chopped Kale or Cabbage
1 cup diced Celery (about 2 stalks)
1 cup diced Zucchini (about 1 medium)
2 cloves Garlic, minced
1 tablespoon chopped fresh Thyme (or 1 teaspoon dried)
1 tablespoon chopped fresh Sage (or 1/2 teaspoon dried)
1/2 teaspoon Sea Salt, plus more to taste
1/4 teaspoon freshly ground Black Pepper, plus more to taste

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4 cups low-sodium, fat free chicken or vegetable Broth
1 (14.5 ounce) can diced Tomatoes, with juice

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2 handfuls Baby Spinach Leaves (about 2 cups packed)<O

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Directions:
1. Heat oil in a medium-sized soup pot over medium-high heat. Add veggies and spices (onion thru pepper), and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

2. Add the broth and, tomatoes Bring to a boil. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

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