Tuscan Style Soup

Name: Tuscan Style Soup Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 1 cup water; 1 1/4 cups eggplant peeled and cubed; 1(141/2-oz) can no salt added whole tomatoes undrained and chopped; 1/2(4oz) can of sliced mushrooms; 1 garlic clove minced; 3/4 cup zucchini coarsely chopped; 1/2 tsp dried italian seasoning; 1/4 tsp salt; 1/8 tsp pepper

(2)

Number of Servings: 4

Ingredients

1 cup water1 1/4 cups eggplant, peeled and cubed1(141/2-oz) can no salt added whole tomatoes, undrained and chopped1/2(4oz) can of sliced mushrooms1 garlic clove, minced3/4 cup zucchini, coarsely chopped1/2 tsp dried italian seasoning1/4 tsp salt1/8 tsp pepper

Directions

Combine all ingredients in large saucepan, stirring well. Bring to boil; cover, reduce heat and simmer 25 minutes or until veggies are tender. Makes 4 servings of wholesome goodness.

Number of Servings: 4

Recipe submitted by SparkPeople user JODZTER.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 30.5
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 242.1 mg
Total Carbs: 6.5 g
Dietary Fiber: 2.3 g
Protein: 1.9 g

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Member Reviews

TXTITA
I have made this Jenny Craig recipe a few changes. I double the recipe so I can use a whole medium sized eggplant. I add one can of RoTel diced tomatoes and peppers and one can one 14.5 ounce can of regular diced tomatoes. Instead of regular salt, I use a teaspoon of seasoning salt. Yummy! - 10/15/09
DISHI4
I have made this before (it is listed on the back of the Jenny Craig weekly menus) and it is yummy. I leave out the mushrooms though and use extra eggplant and zucchini. - 3/12/08