Rustic Tomato and Vegetable Soup
Ingredients
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2 tablespoons olive oil
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3 cloves garlic
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2 medium onions, sliced
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2 medium carrots, grated
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1 medium zucchini, grated
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2 (28-ounce) cans low-sodium diced tomatoes in juice
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Salt and pepper, to taste
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2 tablespoons sugar
Directions
Heat olive oil in a medium pot over medium-high heat. Add garlic and onion and sauté until translucent. Add grated carrots and zucchini and cook for 5 minutes.
Add diced tomatoes and juice and bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally. Add salt, pepper, and sugar. Serve immediately.
Serves 4
Each serving contains about 220 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 480 mg sodium, 28 g carbohydrate, 5 g fiber, 20 g sugar, and 4 g protein.
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