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Jenny Craig: Valerie Bertinelli’s Favorite Recipe for Low-Cal Tuscan Soup

Jenny Craig: Valerie Bertinelli’s Favorite Recipe for Low-Cal Tuscan Soup

October 15th, 2009
Posted in Lifestyle By

Valerie Bertinelli shares one of her favorite early fall dishes with us. Tuscan Style Soup, courtesy of Jenny Craig, is soon to be a household favorite with its low calorie count and delectable taste. It’s the perfect dish to enjoy while sitting beside a fire, cuddled up in a goose down blanket on your favorite chair with a good book, and hot cup of green tea.

For more of her favorite Jenny Craig dishes, click here.

Tuscan Style Soup

Servings: 4
Difficulty: Moderate
Cook Time: 1-30 min
Nutrition facts: 63 calories, 2 grams of fat and 300 milligrams of sodium

Ingredients:
1 1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce)
1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated

Cooking Directions:

Combine the first 10 ingredients in a large saucepan, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

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