Veggie Soup with Crispy Croutons – 252 Calories
This summery soup is packed with vegetables, making it hearty without being high in fat!
Nutrition Per Serving:
Protein: 7 g
Carbohydrate: 36 g
Total Fat: 11 g
Sodium: 612 mg
Fiber: 5 g
2 tablespoons olive oil, divided
1 onion, small diced
6 cups low-sodium fat free chicken broth
1 (14.5-ounce) can diced tomatoes
2 large zucchini, halved lengthwise and sliced thinly on the diagonal
8 ounces green beans, trimmed and cut into 1-inch sections
1 small whole-grain baguette or ½ large, cut into ¾-inch cubes
sea salt and freshly ground pepper to taste
Preheat the oven to 400ºF.
Place a large saucepan over medium heat. Add 1 tablespoon of oil followed by the onion and cook until tender. Pour in the broth, canned tomatoes, salt, and pepper and bring to a boil over high heat. Add the veggies and return to a boil. Reduce to a simmer and cook until the veggies are tender, about 10 minutes. While the soup is simmering, make the croutons.
Place the bread cubes on a baking sheet, drizzle with olive oil then season with salt and pepper. Toss to combine, then toast the bread until golden and crispy, about 6 minutes. Ladle the soup into bowls, garnish with croutons, and serve.
Yield: 6 servings
Prep Time: 30 minutes
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