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Roasted Tomato & Vegetable Soup
Date added: December 7, 2007
This is a light soup suitable as a side dish.
- Servings: 8 change
- Calories per serving: 131
- Prep time: 15
- Cook time: 15
Ingredients
- 1 cooking spray, 1/3 sec spray
- 1 onion chopped
- 1 celery sliced
- 1 carrot chopped
- 2 garlic cloves minced
- 42 fluid ounce chicken broth, light, fat free three 14-oz. cans
- 2 cup butternut squash peeled, seeded and cut-up
- 14 1/2 fluid ounce tomatoes, diced, fire roasted, cnd
- 16 fluid ounce beans, cannellini/white kidney, unsalted, cnd
- 1 zucchini squash halved lengthwise and sliced
- 1 cup broccoli, florets, fresh
- 2 tbsp herb, oregano, fresh, intl
- 1/4 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 1/2 cup cheese, parmesan, fresh, shredded
Recipe Method
1. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion, celery, carrot and garlic to hot Dutch oven. Cook and stir for 5 minutes.
2. Stir in chicken broth,
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 131 | 7% |
| Fat 2g | 4% |
| Cholesterol 5mg | 2% |
| Sodium 649mg | 27% |
| Carbohydrates 21g | 7% |
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