Valerie Bertinelli, who has lost weight using Jenny Craig, was on GMA this morning and shared this recipe for a vegie soup that she loves. It sounds so good!! I thought I would share it with you all here as well. I am planning to add it to my repetoire of recipes. I can almost smell it cooking now. Low cal and low sodium. You just can’t beat that! Let me know if you have tried it before.
From the kitchen of Valerie Bertinelli
Cook Time: 1-30 min
Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 milligrams of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit www.jennycraig.com.
1 1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce)
1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated
Combine the first 10 ingredients in a large saucepan, stirring well.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.
To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.