Rustic Tomato and Vegetable Soup
Put olive oil in a medium pot over medium-high heat. Add garlic and onion and saute until translucent. Add grated carrots and zucchini and cook for 5 minutes. Add diced tomatoes and juice and bring to a boil over medium-high heat, then simmer for 30 minutes, stirring occasionally. Add salt and pepper, then sugar. Serve immediately.
Each serving contains about 249 calories, 5 g fat (18 percent calories from fat), 0 mg cholesterol, and 190 mg sodium.