Zucchini And Tomato Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups zucchini, shredded coarsely
• 1/2 cup onion, finely chopped
• 2 1/2-3 cups water
• 1 teaspoon low-sodium instant chicken bouillon granules
• 1/2 teaspoon dry basil (i prefer fresh and add more)
• 1/2 teaspoon dry oregano
• 1 clove garlic
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes, drained and chopped
• 1 1/2 teaspoons lemon juice
• 1/8 teaspoon pepper
• 1 tablespoon parmesan cheese, and extra for garnish.

Recipe

• 1 combine the first 7 ingredients in a 2 1/2 qt.
• 2 casserrole.
• 3 vover with a heavy-duty plastic wrap for the microwave-- don't forget to leave a vent for steam.
• 4 microwave at hi for 18 min.
• 5 or until the zucchini is tender, stirring after 9 min.
• 6 now, add tomatoes and microwave at high 1 1/2 min.
• 7 stir in your lemon juice and the pepper.
• 8 don't put it back in the microwave your pepper will get very spicy.
• 9 ladle the soup evenly into 4 bowls and sprinkle them with about a tsp.
• 10 of parmesan cheese each.
• 11 this is a quick and easy lunch at about 38 calories per 1-cup serving.