Recipe: Italian Vegetable Soup

ITALIAN VEGETABLE SOUP

2 Tbsp. margarine
2 large onions, coarsely chopped
1 clove garlic, minced
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
1 medium zucchini, sliced
3 1/2 cups low-sodium chicken broth
1 (16 oz.) can plum tomatoes
1 tsp dried oregano
1/2 tsp. dried basil
1/8 tsp. ground black pepper
1/2 tsp. hot sauce
1/2 tsp. salt-free seasoning
8 Tbsp. Parmesan cheese (for serving)

In large skillet over medium-high heat, melt margarine. Saute coarsely chopped onions, minced garlic, thinly sliced carrots and thinly sliced celery. Cook about 5 minutes.

Add sliced zucchini and saute 4-5 minutes

Add chicken broth and tomatoes. Stir well. Add oregano, basil, freshly ground pepper, hot sauce, and seasoning; bring to boil. Reduce heat, cover and simmer 8-12 minutes, or until vegetables are tender-crisp.

Ladle into bowls and sprinkle 1 tablespoon of freshly grated Parmesan cheese on each serving.

Makes 8 servings
Source: American Heart Association Cookbook, fifth edition