Thursday, February 25, 2010
Vegetable cooking spray
1 t. vegetable oil
1 med. onion, chopped
1 clove garlic, minced
1 med.green pepper, seeded and chopped
1/3 c. chopped celery
1 (1-lb.) eggplant, peeled and cut into 1/2 in. cubes
1 med. zucchini, sliced
1 (16-oz) can whole tomatoes, undrained and coarsely chopped
1/2 t. dried whole oregano
1/4 t. pepper
1/4 t. dried whole basil
2 c. no-salt added tomato juice
1 c. water
2 T. plus 2 t. grated Parmesan cheese
Coat a large Dutch oven with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion, garlic, green pepper, and celery, and sauté 5 minutes.
Add eggplant and sauté an additional 5 minutes, stirring occasionally.
Stir in zucchini and next 6 ingredients; cover, reduce heat, and cook 15 minutes or until vegetables are tender, stirring occasionally.
Spoon soup into individual serving bowls.
Sprinkle 1 t. Parmesan cheese over each serving.
YIELD: 8 cups
67 calories per 1 cup serving
Please make your car a NO PHONE ZONE!!!
If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns