Makes 3 servings; about 5½ cups
Who would believe anything so easy could be so tasty—and so low in calories!
1 large yellow summer squash (about 8 ounces), chopped
1 medium zucchini (about 8 ounces), chopped
1 celery stalk, finely chopped
1/2 cup chopped onion
2 garlic cloves, minced
1 (14-ounce) can reduced-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with juice
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
2 teaspoons chopped fresh basil or 1 teaspoon dried
Salt and freshly ground black pepper, to taste
3 tablespoons freshly grated Parmesan cheese
Combine all the ingredients except the cheese in a medium saucepan over medium heat. Bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 15 minutes.
Transfer about 2 cups of the soup to a food processor and process until almost smooth. Return the processed soup to the soup remaining in the pan and heat until hot. Ladle into three bowls and top each serving with 1 tablespoon of the Parmesan cheese.
Per serving: Calories 113, Protein 8g, Total fat 3g, Sat fat 1g, Trans fat 0g, Cholesterol 6mg, Carbohydrate 15g, Dietary fiber 5g, Sodium 358mg