8 Servings
2 tablespoons acceptable margarine
2 onions, coarsely chopped
1 clove
garlic, crushed
1 1/2 cups thinly sliced carrots
1 1/2 cups thinly sliced celery
1
zucchini, sliced
3 1/2 cups chicken broth
16 ounces Italian plum tomatoes
1
tablespoon oregano, crumbled
1/2 tablespoon basil, crumbled
1/8 teaspoon freshly
ground black pepper
1/4 teaspoon hot pepper sauce, or to taste
1/4 teaspoon
salt free all-purpose seasoning
8 tablespoons freshly grated Parmesan cheese
In a large skillet over medium high heat, melt margarine and sauté onions, garlic,
carrots and celery. Cook about 5 minutes. Add zucchini and sauté 4 to 5 minutes. Add
chicken broth and tomatoes. Stir well. Add oregano, basil, pepper, hot pepper sauce
and salt-free seasoning. Stir and bring to a boil. Reduce heat, cover and simmer
8 to 12 minutes, or until vegetables are tender crisp. Pour into bowls and top each
serving with 1 tablespoon Parmesan cheese. Serve with a fruit salad and toasted French
bread for a complete meal.
Amount Per Serving
Calories 118 Calories from Fat 51
Percent Total Calories
From:
Fat 43% Protein 17% Carb. 40%
Nutrient Amount per Serving Value
Total Fat 6 g 9%
Saturated Fat 2 g 9%
Cholesterol 5 mg 2%
Sodium 823 mg 34%
Total Carbohydrate 12 g 4%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 5 g
Vitamin A 129% Vitamin C 32% Calcium 0% Iron 6%
