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Tuscan Vegetable Soup (Low Calorie)

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“Valerie Bertinelli's recipe. I found this in April 2010 Good Housekeeping magazine. It just looked to simple to be good but boy, was I wrong. Not only is it simple, but it's delicious. I got tired of those "cabbage" diet soups and decided to try this one. Boy am I glad I did. Only 63 calories per cup including the TB parmesan cheese. Try it!”
READY IN:
35mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, muchrooms, garlic,zucchini, italian seasoning and salt and pepper to taste. Heat to boiling on high.
  2. Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.
  3. Sprinkle with parmesan cheese.

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