Valerie Bertinelli's Tuscan Style Soup (From the kitchen of

Valerie Bertinelli's Tuscan Style Soup (From the kitchen of valerie Bertinelli)

Servings: 4
Difficulty: Moderate
Cook Time: 1-30 minutes
Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 mg of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit www.jennycraig,com.

INGREDIENTS:

1-1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes, no salt added, undrained and chopped (14-1/2 oz)
1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz. can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated

DIRECTIONS:

Combine the first 10 ingrediants in a large saucepan, stirring well.

Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

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