Just got back from a trip to Italy! After all of the heavy eating we did, including pastries and gelato every day, I wanted to make something light for lunch this week. This soup was easy, light and tasted great.
serves 12 ( 1 c. = 1 point +)
- 4 c. vegetable broth
- 1 c. water
- 1 T. crushed garlic
- 2 c. fresh broccoli florets
- 1 onion, chopped
- 2 c. chopped cabbage
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 can ( 15 oz) green beans, drained
- 1 can ( 28 oz) crushed tomatoes
- salt and pepper to taste
- 12 tsp. parmesan cheese
Place all ingredients, except Parmesan cheese in a large sauce pot. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender. ( about 30 minutes). Top each serving with 1 tsp. Parmesan cheese.
No comments:
Post a Comment
I love hearing from people who visit my blog! Let me know that you stopped by and let me know if you try a recipe!