Italian Vegetable Soup

By Tonya_Speed

NUTRITION per serving: 63 Calories; 1g Fat; 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable. Points: 1

Ingredients

• 2 teaspoons olive oil
• 2/3 medium onion, chopped
• 1 1/3 medium carrots, sliced
• 1 1/3 medium stalks celery, sliced
• 2/3 of a (16-oz.) can diced plum tomatoes
• 1 1/4 teaspoons Italian seasoning
• 4 cups low sodium beef broth
• 1 1/3 medium zucchini, quartered and sliced
• 1 1/3 cups sliced cabbage
• 3/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese (optional)

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat the oil in a large saucepan with a tight-fitting lid over medium-high heat; add onion, carrots and celery; saute until onion is translucent and vegetables are tender, 5 to 7 minutes; add tomatoes and Italian seasoning and cook for 5 minutes, stirring frequently. Add broth and lower heat to medium; cover and simmer for 10 minutes. Add zucchini and cabbage; sprinkle with garlic powder; cover and simmer until cabbage and zucchini are tender, about 5 minutes; salt and pepper to taste; serve with grated Parmesan cheese sprinkled on top if desired.