TUSCAN VEGETABLE SOUP (LOW CALORIE)
Valerie Bertinelli's recipe. I found this in April 2010 Good Housekeeping magazine. It just looked to simple to be good but boy, was I wrong. Not only is it simple, but it's delicious. I got tired of those "cabbage" diet soups and decided to try this one. Boy am I glad I did. Only 63 calories per cup including the TB parmesan cheese. Try it!
Provided by Chef Cameo
Categories Very Low Carbs
Time 35m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, place eggplant, water, tomatoes with their juices, muchrooms, garlic,zucchini, italian seasoning and salt and pepper to taste. Heat to boiling on high.
- Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 59.4, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 110.4, Carbohydrate 7.5, Fiber 2.3, Sugar 4.2, Protein 4.2
TUSCAN VEGETABLE SOUP
Simmer a pot of Ellie Krieger's healthy Tuscan Vegetable Soup recipe from Food Network, a classic vegetable soup loaded with zucchini, beans, tomatoes and more.
Provided by Ellie Krieger
Categories main-dish
Time 35m
Yield 6 servings (1 1/2 cups each)
Number Of Ingredients 15
Steps:
- In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
- Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
- Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
- Serve topped with Parmesan, if desired.
Nutrition Facts : Calories 145 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 8 grams, Sugar 5 grams
TUSCAN VEGETABLE SOUP (ACQUACOTTA)
Provided by Faith Heller Willinger
Categories Soup/Stew Egg Onion Vegetable Poach Lunch Parmesan Hot Pepper Winter Chard Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Place the toasted bread in two soup bowls.
- Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot. Drizzle with extra-virgin olive oil and stir to coat. Cook over a medium-low heat, or until the onion is translucent but not brown. Add Swiss chard (or porcinis, if using) and stir briefly to wilt. Add hot pepper, tomatoes, and simmering water. Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.
- As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet. At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer. Add the parsley to the soup.
- Break the eggs into a small bowl, one at a time, and slide them into the simmering water. Cook for about 3 minutes, until the whites are set, but the yellow is still runny. When done, use a large slotted spoon to place one egg on each toast slice in bowls. Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.
More about "tuscan vegetable soup low calorie recipes"
HEALTHY TUSCAN VEGETABLE SOUP - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
5/5 (17)Category DinnerServings 4-6Total Time 35 mins
- Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
- Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
- Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!
WEIGHT LOSS VEGETABLE SOUP RECIPE (LOW-CALORIE!) - AVERIE COOKS
From averiecooks.com
4.4/5 (99)Calories 367 per servingCategory Soup
- To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the cabbage, peppers, carrots, green beans, mushrooms, and sauté for another 5 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the vegetable broth, diced tomatoes, optional beans or edamame, bay leaves, cumin, oregano, thyme, rosemary, optional cayenne, salt, pepper, and bring to a boil. Allow mixture to boil gently for about 5 minutes.
LOW CALORIE VEGETABLE SOUP - LOSE WEIGHT BY EATING
From loseweightbyeating.com
Ratings 1Category Dinner, LunchCuisine AmericanTotal Time 45 mins
KETO TUSCAN SOUP WITH BEEF AND VEGETABLES - STEM AND SPOON
From stemandspoon.com
VALERIE'S TUSCAN VEGETABLE SOUP RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
TUSCAN TORTELLINI VEGETABLE SOUP - GIVE IT SOME THYME
From giveitsomethyme.com
MARRY ME TUSCAN VEGETABLE SOUP - PLANTYOU
From plantyou.com
JENNY CRAIG: VALERIE BERTINELLI’S FAVORITE RECIPE FOR LOW-CAL …
From stylecaster.com
TUSCAN VEGETABLE SOUP WITH WHITE BEANS AND PARMESAN
From recipegirl.com
SUPER LOW CAL HEALTHY CREAMY VEGETABLE SOUP | RECIPETIN EATS
From recipetineats.com
37 HEALTHY LOW-CALORIE SOUP RECIPES FOR FALL - INSANELY GOOD
From insanelygoodrecipes.com
TUSCAN VEGETABLE SOUP WITH NOODLES | THE RUSTIC FOODIE®
From therusticfoodie.com
TUSCAN RIBOLLITA {VEGETABLE, BEAN AND BREAD SOUP}
From healthyseasonalrecipes.com
TUSCAN VEGETABLE SOUP - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
TUSCAN VEGETABLE SOUP • IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
TUSCAN VEGETABLE SOUP - RECIPE GIRL
From recipegirl.com
RIBOLLITA - TUSCAN VEGETABLE SOUP - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
TUSCAN KALE AND WHITE BEAN SOUP | A SIMPLE PALATE
From asimplepalate.com
HOW-TO-MAKE BEEF STROGANOFF - CHICAGO SUN-TIMES
From chicago.suntimes.com
TUSCAN RIBOLLITA SOUP (HEALTHY VEGETABLE SOUP) - PROPERFOODIE
From properfoodie.com
You'll also love