Tuscan vegetable soup

By granolagina

Ingredients

• 1 1/4 cup(s) cubed peeled eggplant
• 1 cup(s) water
• 1 can(s) (14.5 ounce) no-salt-added whole tomatoes, drained (juices reserved) and chopped
• 1/2 cup(s) sliced fresh mushrooms
• 1 clove(s) garlic, crushed with press
• 3/4 cup(s) coarsely chopped zucchini, from 1 small zucchini
• 1/2 teaspoon(s) dried Italian seasoning
• Salt
• Pepper
• 1/4 cup(s) freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon 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.
To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.

1 bowl=63 calories, 2 g. fat, 3 g. fiber