Tuscan Vegetable Soup

By CorbettCook

63 calories; 4 g protein; 8g carbohydrate; 2 g total fat (1 g. saturated), 3 g fiber; 5 mg cholesterol; 300 mg. sodium

Ingredients

• 1 1/4 c. cubed peeeled eggplant
• 1 c. water
• 1 can (14.5 oz.) no-salt-added whole tomatoes, drained (juices reserved) and chopped
• 1/2 c. sliced fresh mushrooms
• 1 clove garlic, crushed with press
• 3/4 c. coarsely chopped zucchini (from 1 sm. zucchini)
• 1/2 tsp. driled Italian seasoning
• 1/4 c. freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. in 2-qt. saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper; stir to combine. Heat to boiling on high. Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
2. To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.