In a Saucepan
Farmers’ Market Vegetable Soup
2 Yukon Gold potatoes, scrubbed and cut into ½-inch dice
1 onion, chopped
2 carrots, chopped
2 celery stalks, thinly sliced
6 cups reduced-sodium chicken broth
2 large tomatoes, halved, seeded, and diced
2 zucchini, halved lengthwise and sliced
¾ pound green beans, trimmed and cut into ½-inch pieces
1 cup fresh or frozen peas
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ cup chopped fresh basil
½ cup grated Parmesan cheese
1 Combine potatoes, onion, carrots, celery, and broth in large saucepan; bring to boil over medium-high heat. Reduce heat and simmer, covered, until potatoes are just tender, about 10 minutes.
2 Add tomatoes, zucchini, beans, peas, oregano, salt, and pepper to pot; cook, stirring occasionally, until vegetables are tender, about 10 minutes longer. Remove pot from heat and stir in basil. Serve sprinkled with Parmesan.
PER SERVING (1⅓ cups and 1 tablespoon cheese): 135 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 326 mg Sod, 22 g Carb, 7 g Sugar, 6 g Fib, 10 g Prot, 122 mg Calc.
HEALTHY EXTRA
Add 1 small green bell pepper, cut into ½-inch dice, to the soup along with the tomatoes in step 2.