Vegetable Soup

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Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, coarsely chopped
  • 3 cups low-sodium vegetable broth
  • 1 (28-oz.) can diced tomatoes, no salt added
  • 1 medium zucchini, quartered, and cut into 1-in. pieces
  • 1 (15-oz.) can chickpeas (garbanzo beans), rinsed, drained
  • 1 fresh rosemary sprig, leaves removed and chopped, stem discarded
  • 1 tsp. ground cumin
  • Sea salt and ground black pepper (to taste; optional)

Directions:

  1. Heat oil in medium saucepan over medium-high heat.
  2. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 to 2 minutes.
  4. Add broth, tomatoes, zucchini, chickpeas, rosemary, and cumin. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  5. Season with salt and pepper if desired.

Nutritional Information:

(per serving, 1/5 recipe, 1 1/2 cup)

  • Calories: 145
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 338 mg
  • Carbohydrate: 22 g
  • Fiber: 6 g
  • Sugar: 8 g
  • Protein: 5 g

Vegetable Soup

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