Rustic Tomato and Vegetable Soup


  • 2 tablespoons olive oil

  • 3 cloves garlic

  • 2 medium onions, sliced

  • 2 medium carrots, grated

  • 1 medium zucchini, grated

  • 2 28-ounce cans low-sodium diced tomatoes in juice

  • Salt and pepper to taste

  • 2 tablespoons sugar


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.

Serves 4

Each serving contains about 249 calories, 5 g fat (18 percent calories from fat), 0 mg cholesterol, and 190 mg sodium.


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