INGREDIENTS
½ cup chopped onion
½ cup chopped carrots
½ cup chopped celery
2 garlic cloves, pressed
4 cups fat free broth of your choice
1 (14-1/2 ounce) can diced tomatoes
1 cup chopped cabbage
1 cup chopped spinach or kale
1 tablespoon tomato paste
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
1 cup chopped zucchini
Chopped parsley or basil for garnish (optional)
INSTRUCTIONS
Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
Add the garlic and stir for another minute.
Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
Add the zucchini and cook until softened, 3 - 5 minutes more.
Stir in chopped fresh parsley or basil just before serving if desired.
COOK'S NOTES
Nutritional estimates per serving (about 1 cup): 41 calories, 5.3 g carbs, 0.9 g fat, 1.5 g fiber, 3.4 g protein, 0 Weight Watchers Points Plus Values, Simply Filling
Use whatever combination of low starch vegetables you like best.
For a thicker soup, puree a portion of this soup and then add it back into the pot.
Stir in some fresh chopped parsley or basil an added burst of freshness.
½ cup chopped onion
½ cup chopped carrots
½ cup chopped celery
2 garlic cloves, pressed
4 cups fat free broth of your choice
1 (14-1/2 ounce) can diced tomatoes
1 cup chopped cabbage
1 cup chopped spinach or kale
1 tablespoon tomato paste
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
1 cup chopped zucchini
Chopped parsley or basil for garnish (optional)
INSTRUCTIONS
Spray a large saucepan or soup pot with nonstick cooking spray. Add the onion, carrot and celery and cook over low heat, stirring often until the vegetables have softened.
Add the garlic and stir for another minute.
Add the broth, tomatoes, cabbage, spinach, tomato paste, basil, thyme and salt and bring to a boil over medium high heat. Lower the heat, cover the pot and simmer gently for about 15 minutes.
Add the zucchini and cook until softened, 3 - 5 minutes more.
Stir in chopped fresh parsley or basil just before serving if desired.
COOK'S NOTES
Nutritional estimates per serving (about 1 cup): 41 calories, 5.3 g carbs, 0.9 g fat, 1.5 g fiber, 3.4 g protein, 0 Weight Watchers Points Plus Values, Simply Filling
Use whatever combination of low starch vegetables you like best.
For a thicker soup, puree a portion of this soup and then add it back into the pot.
Stir in some fresh chopped parsley or basil an added burst of freshness.
With 41calories and 0 WW Points+ this simple garden vegetable soups is one of my savvy secret weapons for staying slim and healthy.
Author: Martha
Recipe type: Soup
Serves: 8
Source:http://simple-nourished-living.com
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