Appetizers / Soups / Salads

Valerie Bertinelle's Tuscan Vege Soup is for Soup.

Valerie Bertinelle's Tuscan Vege Soup takes several minutes to prepare.

Valerie Bertinelle's Tuscan Vege Soup takes several minutes to cook.

Valerie Bertinelle's Tuscan Vege Soup makes 4 servings.

The ingredients for Valerie Bertinelle's Tuscan Vege Soup are:

1 1/4 c cubed peeled eggplant
1 c water
1 can 14.5 oz no-salt added whole tomatoes w/ juice - chop
them
1/2 c sliced fresh mushrooms
1 clove garlic - I used Tastefully Simple garlic-garlic
3/4 c. coarsely chopped zucchini - 1 sm zucchini
1/2 tsp. dried Italian seasoning
Salt & pepper
1/4 c. freshly grated Parmesan Cheese

Here is how you make Valerie Bertinelle's Tuscan Vege Soup:

In 2quart saucepan, place eggplant, water, tomatoes w/ their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 tspoon salt, and 1/8 tspoon pepper; stir to combine. Heat to boiling on high. Cover, reduce heat to low. Simmer 25 minutes or until veges are tender.Number of Servings: 4Recipe submitted by SparkPeople user KELLYSTURN.

The nutritional information for Valerie Bertinelle's Tuscan Vege Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 49.9

• Total Fat: 2.0 g
• Cholesterol: 4.9 mg
• Sodium: 164.8 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 1.7 g
• Protein: 3.6 g

Valerie Bertinelle's Tuscan Vege Soup is Italian cuisine.