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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 55 |
% Daily Value | |
| Total Fat 2.5g | 41% |
| Cholesterol 0mg | |
| Sodium 73mg | |
| Total Carbohydrate 7.5g | 55% |
| Dietary Fiber 2.5g | 18% |
| Protein 1.5g | 11% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
0 min. |
0 min. |
0 min. |
6 |
55 |
Pomodoro Tomato Soup
Ingredients:
1 tablespoon minced garlic
1 onion, diced
1 carrot, peeled and diced
2 stalks of celery, diced
1 can low-sodium chicken broth
2 cups diced pomodoro tomatoes, no added salt
1 cup water 1 tablespoon chopped basil
2 bay leaves
Dash granulated garlic
Black pepper to taste
Saute the garlic, onion, carrot and celery in the olive oil in a Dutch oven pan over medium heat until golden, about 2-3 minutes. Add the rest of the ingredients and bring to a boil. Cover the pan, reduce heat to simmer and simmer until the veggies are tender over low heat, about 15 minutes. Puree with hand held blender or in blender or food processor - taking care that the soup is hot and you don't want to splash it on you. Serve soup hot in a bowl - we sprinkled with a bit of Parmesan cheese.
Instructions:
1 tablespoon olive oil
1 tablespoon minced garlic
1 onion, diced
1 carrot, peeled and diced
2 stalks of celery, diced
1 can low-sodium chicken broth
2 cups diced pomodoro tomatoes, no added salt
1 cup water 1 tablespoon chopped basil
2 bay leaves
Dash granulated garlic
Black pepper to taste
Saute the garlic, onion, carrot and celery in the olive oil in a Dutch oven pan over medium heat until golden, about 2-3 minutes. Add the rest of the ingredients and bring to a boil. Cover the pan, reduce heat to simmer and simmer until the veggies are tender over low heat, about 15 minutes. Puree with hand held blender or in blender or food processor - taking care that the soup is hot and you don’t want to splash it on you. Serve soup hot in a bowl - we sprinkled with a bit of Parmesan cheese.