zucchini soup with cheddar rusks
- Number of Servings: 4
Ingredients
1 bacon slice, minced1/2 cup chopped onion1 garlic clove, minced1 med zucchini, cut into 1/2 inch cubes2 cups low-sodium chicken broth1 plum tomato, peeled,seeded,&chopped3 tablespoons canned tomato puree1 tablespoon cider vinegar4(1/2 inch)slices French or Italian bread1/4 cup grated cheddar cheese1/2 tablespoon minced basil leaves1/4 teaspoon saltfreshly ground pepper
Cook bacon until crisp, about 5 min. Add the onion and garlic and saute until the onions are light golden brown,8-10 min.
Add the zucchini and cook, covered, until it starts to become softened, about 5 min. Add the broth, tomato, tomato puree,and vinegar; raise the heat and bring the soup to a boil. Reduce the heat to low and simmer until all the vegetables are very tender,15-20 min.
Meanwhile, to prepare the rusks, preheat the broiler. Broil the bread slices 5 inches from the heat, turning once, until golden brown on both sides, about 4 min. Top with the cheese and continue broiling until the cheese bubbles and begins to brown, about 1 min.
Just before serving the soup, add the basil and season with salt, pepper, and, if desired,more vinegar. Serve the soup, each topped with a cheddar rusk.
Makes 4 servings ,each worth 3 WW points
Tips:Remove seeds from large zucchini as they can be bitter.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWROSE.
Add the zucchini and cook, covered, until it starts to become softened, about 5 min. Add the broth, tomato, tomato puree,and vinegar; raise the heat and bring the soup to a boil. Reduce the heat to low and simmer until all the vegetables are very tender,15-20 min.
Meanwhile, to prepare the rusks, preheat the broiler. Broil the bread slices 5 inches from the heat, turning once, until golden brown on both sides, about 4 min. Top with the cheese and continue broiling until the cheese bubbles and begins to brown, about 1 min.
Just before serving the soup, add the basil and season with salt, pepper, and, if desired,more vinegar. Serve the soup, each topped with a cheddar rusk.
Makes 4 servings ,each worth 3 WW points
Tips:Remove seeds from large zucchini as they can be bitter.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWROSE.
Nutritional Info Amount Per Serving
- Calories: 94.9
- Total Fat: 3.6 g
- Cholesterol: 8.5 mg
- Sodium: 623.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.7 g
- Protein: 5.2 g
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