Valerie Bertinelli’s Tuscan Style Soup
Courtesy of Jenny Craig
Hot in Cleveland actress Valerie Bertinelli shared this Jenny Craig recipe on Good Morning America for a filling, low-calorie soup. This 63-calorie choice can be skimmed down even further by skipping the last step. Instead of topping the bowl with cheese, you can finish by sprinkling a pinch of rosemary!
1 1/4 cup eggplant, peeled and cubed
1 cup water
1 (14 ½-ounce) can no-salt-added whole tomatoes, undrained and chopped
1/2 (4-ounce) can sliced mushrooms, drained
1 clove garlic, minced
3/4 cup zucchini, coarsely chopped
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
1. Combine first 9 ingredients in large pan. Bring to boil; cover, reduce eat, and simmer 25 minutes of until vegetable are tender.
2. To serve, ladle soup into bowls, sprinkle 2 tablespoons of Parmesan cheese.
Number of Servings: 4
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