Monday’s Menu Musings

Tuscan Soup
Ingredients

·  1 cup water

·  1 can whole tomatoes, no salt added, undrained and chopped (14 ½ oz)

·  12 oz can chicken broth, reduced sodium

·  1 cup fresh mushrooms, sliced

·  1 ¼ cup eggplant, peeled and cubed

·  1 small yellow squash, coarsely chopped

·  1 clove garlic, minced

·  ½ tsp Italian seasoning, dried

·  ¼ tsp salt

·  1/8 tsp pepper

1 can black beans, rinsed and drained     (I added this to the recipe)

·  8 tbsp Pecorino Romano cheese, freshly grated

· Cooking Directions

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

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

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

*4 servings (we double it!)

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