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Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
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Yield: Serves 4. Each serving: 1-1/2 cups.
Recipes
Parsley Vegetable Soup
| Nutrition Information | |
| Calories: | 135 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 200mg |
| Carbohydrates: | 21g |
| Dietary Fiber: | 6.5g |
| Sugars: | 10g |
| Protein: | 9g |
| Vitamin A: | 5758iu (115%) |
| Vitamin C: | 12.5mg (20%) |
| Calcium: | 32mg (3%) |
| Iron: | 1.1mg (6%) |
Our taste testers said this was the most delicious vegetable soup they ever tasted.
1 tsp olive oil
3 cloves minced garlic (about 3 tsp)
1 pound package frozen Italian-style vegetables
3 cups chicken broth
1 can no-salt added diced tomatoes
1/2 tsp dried oregano
2 Tbsp chopped fresh parsley
Place the olive oil in a large soup pot and heat over medium-high heat. Saute the garlic until nutty, about 1 minute.
Add the vegetables, broth and tomatoes and bring to a boil. Lower the heat to simmer and allow to cook briefly until the veggies are tender, about 4 minutes.
Add the oregano and half the parsley and cook one more minute. Serve hot with the remaining parsley sprinkled over the top of each portion.
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