Tomato Artichoke and Zucchini Soup
Serve with crusty French bread.

Servings: 6

1/2 cup chopped carrot
1/4 cup chopped onion
1/4 cup chopped celery
2 teaspoons olive oil
1 (28 ounce) can tomatoes
2/3 cup vegetable juice
2 teaspoons sugar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup water
1/2 cup chopped zucchini
1/4 teaspoon hot pepper sauce
1/2 cup chopped artichoke hearts
2 cups croutons
1/2 cup parmesan cheese

In a medium saucepan cook onion, carrot, celery in hot oil for 5 minutes.

Add tomatoes, vegetable juice, sugar, Italian seasoning, salt and pepper and simmer ten minutes.

Cool slightly and place half of the tomato mixture in blender or food processor and blend, repeat with remaining half.

Add just enough water to reach desired consisitency. Add in Zuccini and hot pepper sauce. Bring to a boil and simmer until zucchini is tender then add artichoke hearts. Heat until artichokes are warm.

Top with 4 croutons and cheese.

Per Serving: 167 Calories; 6g Fat (32.1% calories from fat); 2g Saturated Fat; 6g Protein; 23g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 801mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

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