Very Veggie Soup

The weather outside is frightful (storm on its way).

So Joan prepared this tasty soup which gives you a big bang for your buck.

Ingredients
2        teaspoons olive oil

1/2     medium onion, chopped

1        stalk celery, chopped

1        tablespoon finely minced garlic

2       medium carrots, peeled and cut into round

1       medium zucchini, chopped

1       cup fresh or frozen green beans ( 3/4-inch length)

1/2    cup fresh or frozen corn kennels

1      teaspoon Italian seasoning

2      (14-ounce) cans, or 4 cups, reduced-sodium chicken broth

1      (14.5 ounce) can diced fire-roasted tomatoes

1/8   teaspoon salt, or more to taste    

1/4   teaspoon pepper

8      teaspoons Parmesan cheese (optional)

Preparation

1. Heat the oil in a large soup pot over medium heat. Add the onion and celery and cook for 5 minutes or until slightly softened. Add the garlic, carrots, zucchini, green beans and corn. Sprinkle on the Italian seasoning and cook for 3 to 4 minutes while stirring.
2. Add the stock, increase heat, and bring to a simmer. Add the fire-roasted tomatoes, salt and pepper. Reduce the heat to low, cover, and simmer for 20 minutes or until vegetables are tender and flavors have melded. Adjust the salt and pepper to taste. Dust each serving with 1 teaspoon Parmesan cheese, if desired.

Makes 8 servings.

Note: Researchers at Pennsylvania State University found that people who ate broth-based (or low-fat cream based) soups once or twice a day were more successful in losing weight and keeping it off than those who ate the same number of calories in snack foods.