Mediterranean Vegetable Soup

This hearty and filling soup makes a lovely lunch when accompanied by a salad.

PREP TIME: 20 MINUTES • COOK TIME: 20 MINUTES
4 SERVINGS

• ½ tablespoon olive oil
• ½ cup chopped onion
• 1 clove garlic, minced
• 2 cups water
• one 14-ounce can reduced-sodium chicken broth
• ½ cup chopped tomatoes in tomato juice
• 1 cup chopped kale
• ½ cup sliced mushrooms
• ½ cup sliced green beans
• ½ cup diced zucchini
• ½ cup diced yellow squash
• 1 tablespoon chopped fresh basil
• 2 tablespoons grated Parmesan cheese

1. Heat the olive oil in a heavy 2-quart saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook until fragrant. Stir in the water, broth, and tomatoes, and bring to a boil. Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minutes.

2. Add the mushrooms, green beans, zucchini, and yellow squash. Bring to a boil, then reduce to medium and cook, uncovered, for 10 minutes.

3. Divide the soup among bowls and garnish with the basil and Parmesan.

PER SERVING

carbs: 7.5 grams; Net Carbs: 5.5 grams;
fiber: 2 grams; protein: 5 grams; fat: 3.5 grams; calories: 76

PHASES 1–4