Summer Harvest Soup
Ingredients
-
1
tbsp
extra virgin olive oil
-
1
medium
chopped onion
-
2
cups
peeled diced tomatoes
-
2
medium
zucchini, chopped
-
2
cloves
garlic, minced
-
4
cups
organic low sodium chicken broth
-
4
ears
corn, kernels cut off the cob
-
½
cup
fresh basil, chopped
-
¼
cup
grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the chopped onion with salt until fragrant and translucent.
- Add tomatoes, zucchini, and garlic along with salt and pepper, and cook for 5 minutes.
- Pour in the chicken broth, increase heat to bring to a boil.
- Once boiling, reduce heat to a simmer and stir in corn, basil, and Parmesan cheese if using.
- Cook for an additional 3-5 minutes until zucchini is tender and corn is still crisp.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
4
Calories
167
Total fat
7g
Total carbohydrates
24g
Total protein
6g
Sodium
132mg
Cholesterol
5mg
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