Ingredients:
- 2 tablespoons canola oil
- 2 carrots, cut into 1/2-inch dice
- 1 large onion, chopped
- 1 rib celery, thinly sliced
- 1 clove garlic, minced
- 1 14.5-oz. can diced tomatoes, drained
- 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
- 6 cups low-sodium vegetable broth
- 1 small zucchini, cut into 1/2-inch dice
- 1 small yellow squash, cut into 1/2-inch dice
- 1 cup broccoli florets, cut into small pieces
- Salt and pepper
- 3/4 cup grated Parmesan
- Chopped fresh herbs, such as thyme, parsley or basil, optional
Vegetable Soup • Yield: 6 servings
Ingredients:
- 2 tablespoons canola oil
- 2 carrots, cut into 1/2-inch dice
- 1 large onion, chopped
- 1 rib celery, thinly sliced
- 1 clove garlic, minced
- 1 14.5-oz. can diced tomatoes, drained
- 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
- 6 cups low-sodium vegetable broth
- 1 small zucchini, cut into 1/2-inch dice
- 1 small yellow squash, cut into 1/2-inch dice
- 1 cup broccoli florets, cut into small pieces
- Salt and pepper
- 3/4 cup grated Parmesan
- Chopped fresh herbs, such as thyme, parsley or basil, optional
Vegetable Soup Nutrition Facts:
• Diet:
• Calories: 60.29
• Fat: 60.59
• Carbs: 41.16
• Protein: 57.93
• Cholesterol: 25.28
• Calcium: 186.55
• Sodium: 291.19* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
