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Muffins and Bread

Soup and Salads














Vegetable Soup Italiano


1 tablespoon olive oil
2 garlic cloves, crushed
1 large Spanish onion, chopped
2 large carrots, peeled, sliced
4 cups broccoli florets
2 cups sliced zucchini
28 ounce canned Italian peeled tomatoes, low sodium
2 cups water
1 teaspoon Italian seasoning
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
9 tablespoons fresh grated Parmigiano-Reggiano or fresh Parmesan cheese


In large soup pot, saute garlic in olive oil for 1 minute. Add onion and saute for an additional 3 minutes. Add remaining ingredients except for cheese. Simmer for 45 minutes to 1 hour. Discard bay leaf. Ladle soup into individual bowls. Top with 1 tablespoon cheese.

Makes nine cups.


Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving


Calories: 105
Fat: 4 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 284 mg