Valerie Bertinelli’s Tuscan Style Soup Recipe

October 15th, 2009 | by admin | 591 views

http://a.abcnews.com/images/GMA/abc_soup_091015_mn.jpgServings: 4
Difficulty: Moderate
Cook Time: 1-30 min

Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 milligrams of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit www.jennycraig.com.

Ingredients

  • 1 1/4 cup eggplant, peeled and cubed
  • 1 cup water
  • 1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce)
  • 1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
  • 1 clove garlic, minced
  • 1 small summer (yellow) squash, coarsely chopped
  • 1/2 tsp Italian seasoning, dried
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 12 oz can chicken broth, reduced sodium
  • 8 tbsp Pecorino Romano cheese, freshly grated

    • Cooking Directions

    Combine the first 10 ingredients in a large saucepan, stirring well.

    Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

    To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

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