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Steps
1
Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Cook garlic, celery and carrots in oil 5 to 7 minutes, stirring frequently, until carrots are crisp-tender.
2
Stir in tomatoes, breaking up tomatoes coarsely. Stir in water, basil, pepper and broth. Heat to boiling; reduce heat to low.
3
Cover and simmer 1 hour, stirring occasionally.
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Two 14-ounce cans of vegetable broth can be substituted for the chicken broth to create a true vegetarian soup.
Hot grilled Cheddar cheese sandwiches make a great partner for this veggie soup. Tall glasses of ice-cold milk and a couple of chocolate chip cookies are all you need to serve up lunch!
Give this soup a dash of restaurant pizzazz by topping each bowl with chopped fresh basil and curls of Parmesan cheese.
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Nutrition Facts
Serving Size:1 Serving
Calories
95
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
0mg
Sodium
760mg
Total Carbohydrate
11g
Dietary Fiber
3g
Protein
4g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Vegetable; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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