Mediterranean Vegetable Soup
A delicious and heart-healthy Mediterranean-inspired vegetable soup designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
In a large pot, heat olive oil over medium heat.
Add the onion, carrots, celery, and garlic. Sauté until vegetables are tender, about 5 minutes.
Stir in diced tomatoes, vegetable broth, zucchini, yellow squash, red bell pepper, chickpeas, oregano, basil, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
| Calories | 200 |
| Protein (g) | 5 |
| Carbs (g) | 30 |
| Fiber (g) | 7 |
| Sugar (g) | 8 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |