Mediterranean Vegetable Soup - Atkins - 5.5 Net Carbs |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Dr. Atkins Quick & Easy New Diet Cook Book. Phases 1-4. Per Serving: 7.5 carbs, 5.5 net carbs, 2 grams fiber, 5 grams protein, 3.5 grams fat, 76 cal Ingredients:
1/2 tablespoon olive oil |
1/2 cup chopped onion |
1 garlic clove, minced |
2 cups water |
14 ounces can reduced-sodium chicken broth |
1/2 cup chopped tomatoes in tomato juice |
1 cup chopped kale |
1/2 cup sliced mushrooms |
1/2 cup sliced green beans |
1/2 cup diced zucchini |
1 tablespoon chopped fresh basil |
2 tablespoons grated parmesan cheese |
Directions:
1. Heat olive oil in heavy 2-qt saucepan over med-low heat.
2. Add onion and cook, stirring occasionally, for 5 min, or until soft.
3. Add garlic and cook until fragrant.
4. Stir in water, broth, and tomatoes, and bring to a boil.
5. Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minute.
6. Add the mushrooms, green beans, zucchini, and yellow squash.
7. Bring to a boil, then reduce to med and cook, uncovered, for 10 minute.
8. Divide the soup amid bowls and garnish with the basil and parmesan.
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