Hot minestrone soup that’s filling, nutritious, and hits the spot…without many calories at all
Want to enjoy a hearty, filling no-guilt side? This all-veggie minestrone-style soup hits the spot. I like to save the chopping work and use a vegetable chopper to chop up the vegetables (then they’re nice and even too). Add shredded cooked chicken to your soup and make it a complete meal.
The Zero Calorie (Ok, Almost) Minestrone Soup
Author: Chantzie Weinstein
Serves: 4-6 Servings
Ingredients
- 2 tablespoons oil
- 2 onions, diced
- 2 garlic cloves, crushed (or 2 frozen cubes)
- 3 carrots, diced
- 1 cup chopped celery
- 2 zucchini, peeled and diced
- 1 tomato, chopped
- 2 cups tomato sauce
- 1 Splenda packet
- 5 cups water
- 1 teaspoon parsley
- 1 teaspoon oregano tsp
- 1 teaspoon dried basil
- 1 teaspoon onion or chicken soup mix
- 2 teaspoons salt
- Black pepper to taste
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and sauté the onion until soft and translucent. Add garlic and carrots and saute for 3-4 additional minutes.
- Add celery, zucchini, and tomato and continue stirring for 5-8 minutes.
- Add tomato sauce, Splenda (or sweetener of choice) water, and all spices. Simmer for about 1 ½ hours.
P.S This tomato soup with dumplings won’t disappoint either!
I love he recipe and will make,it for peasach this year, but I need to point out that you really shouldn’t be using Splenda. This is an exotoxin for the brain. You would be better off with a little sugar or honey than this terrible chemical. For your health and that of your family, try to get the Splenda out of your diet.
Soup was so delicious!
Can this soup be frozen?