Italian Vegetable Soup Directions:
Heat the oil in a large pot over medium-high heat. Add the onion to the pot and sauté for a couple of minutes, until softened a bit. Add the oregano and garlic; sauté 1 minute. Stir in the squash, zucchini and corn, and continue to sauté a few more minutes until veggies begin to get tender. Remove from heat.
Place 1 can of (drained) tomatoes and 1 can of broth in a blender and process until smooth. Pour into the pot with the vegetables and return to heat. Stir in the second can of (drained) tomatoes and 2 cans of broth. Bring the mixture to a boil; reduce heat and simmer for about 20 minutes.
Add the beans and Swiss chard to the pot and stir until the chard begins to wilt (about 5 minutes). Remove from heat and stir in salt and pepper.
Ladle the soup into bowls and sprinkle Parmesan on top of each individual serving.
Nutrition
Serving: 1serving, Calories: 188kcal, Carbohydrates: 30g, Protein: 11g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 1148mg, Potassium: 919mg, Fiber: 6g, Sugar: 5g, Vitamin A: 6940IU, Vitamin C: 29.9mg, Calcium: 192mg, Iron: 4.1mg
I await your comments! Enjoy!
