1 tablespoon olive oil
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1 28-ounce can of regular tomatoes or 2 cans of petite diced tomatoes
1 teaspoon dried basil
2 cups reduced-sodium chicken broth
8 fresh basil leaves, julienned
Plain yogurt (optional)
Black pepper, to taste
- In a large saucepan over medium-high heat, saute onion, celery, and carrots in olive oil until tender. Add garlic and cook for 1 minute.
- Add diced tomatoes, basil, and chicken broth, and bring to a boil.
- Reduce heat to low and simmer for 15 minutes until vegetables are soft. Use an immersion blender to puree if desired.
- Ladle into bowl and garnish with fresh julienned basil. Top with a dollop of plain yogurt if desired.
Serving size: 1 cup
Total carbohydrate: 11 g
Protein: 2 g
Fat: 2 g
Sodium: 309 mg
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