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Prep and Cook time: 25 minutes
Makes: 4 servings
Complete the meal with a warm loaf of crusty bread to tear apart and top with soft goat cheese and a drizzle of olive oil. For dessert, offer big, soft oatmeal cookies with cold glasses of milk.
Ingredients
6 green onions, ends trimmed
1 clove garlic, minced or pressed
1 tablespoon Olive Oil
6 cups fat-skimmed vegetable or chicken broth
3/4 pound yellow or green zucchini or crookneck squash, ends trimmed, sliced
thin
1 jar (about 7 oz.) roasted red peppers, coarsely chopped
1 pound Roma tomatoes, cored and chopped
1/4 cup chopped fresh basil
2 tablespoons Balsamic Vinegar
About 3/4 cup Shredded Parmesan Cheese
Instructions
1. Slice green tops of onions and set aside. Chop
white part of onions; put in a 5- to 6-quart pan with garlic and oil. Stir over
medium-high heat until onions are limp, about 3 minutes.
2. Add broth to pan, cover, and bring to boiling over high heat. Stir zucchini,
peppers, and tomatoes into broth; reduce heat, cover, and simmer until zucchini
is tender when pierced, about 5 minutes.
3. Stir in reserved green onion tops, basil, and vinegar. Ladle into bowls and
add parmesan to taste.
Nutritional Information
Per serving: 253 cal., 41% (102 cal.) from fat; 13 g protein; 11 g fat (5 g sat.); 24.5 g carbo (2.8 g fiber); 595 mg sodium; 23 mg chol.
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