• 1 tablespoon olive oil
• 1 medium onion
• 1 cup chopped carrots
• 1 celery stalk
• 3 cloves garlic
• 30 ounces fresh Roma tomatoes, peeled
• 32 ounces low sodium chicken broth
• 2 sprigs parsley
• 10 basil leaves plus extra for garnish
• 2 bay leaves
• 2 tablespoon low fat sour cream
• 4 teaspoons grated Parmigiano Reggiano for garnish

Chop onions, carrots, celery and garlic. I use a mini food processor. Put oil in a large soup pot over medium heat. Add chopped onions, carrots, celery and
garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes and stir to blend.

Using kitchen string, tie herbs together and drop into the soup. (You will remove later.) Add salt and fresh pepper; reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard. Add sour cream and blend with a immersion blender until smooth.

Ladle into bowls and top with freshly grated cheese and fresh basil.

Per Serving: 162 Calories; 5g Fat (25.8% calories from fat); 1g Saturated Fat; 14g Protein; 18g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 548mg Sodium. Exchanges: 1 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.

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