Sounds great! Did you type in all your ingredients to the recipe calculator? I bet it's low in calories!

Morning...wanted to share a great recipe I tried yesterday for Tuscan soup.

chop and saute 4 cloves of garlice and about 5-6 small onions in 1 T of olive oil.
Add 2 containers of vegetable broth, i added another container of same size water.
1 can chopped tomatoes with garlic
2 cup carrots chopped
4-5 small potatoes chopped in small pieces
I let this simmer for about an hour then added
2 cans beans, your choice
lg pkg baby spinach
a few sprigs of tyme
salt and pepper flakes to taste

This made a large batch of soup that was very yummy.

Yummy! Thanks for sharing. Do you mind if I post it on my MFP blog? It's called Vegetarian in bed with Meat Eaters. In February I'll be placing a recipe a week. ll give you credit.

This is really close to my base soup recipe I make every week.

1 qt container unsalted veg stock
carrots,
celery,
onion,
garlic,
1/2 C barley or brown rice
1 can or frozen container beans
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Any of the following that I happen to have. I use all of my leftover veggies in this soup:

kale
spinach
bell peppers
chard
asparagus
peas
beans
zucchini
mushrooms
cauliflower (really!)
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If I use mushrooms I typically don't add a can of crushed tomatoes, if I don't, then I add it in.

Season with a bunch of Italian seasonings, basil, oregano, and fresh cracked black pepper. Bring to a boil and cook till the veggies are tender and the flavors blend (about 1 hour on the stovetop).

This lasts us about 3 days and averages out to 180 cals per serving normally when I enter it into the database. It's also really economical since I use up all the veggies that would otherwise go to waste.