If you are looking to make some great, heart-healthy soups this fall/winter, here’s a good one for your collection! This Tomato and Basil Soup recipe from the NY Times website only has 4 grams of fat per serving and 1 gram of saturated fat. The ingredients are:
1 tablespoon extra virgin olive oil
1 small onion, chopped
4 to 6 garlic cloves (to taste), minced
Salt to taste
2 pounds tomatoes, cored and diced, or 1 (28-ounce) can chopped tomatoes with juice
Pinch of sugar
2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish
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If you are looking to make some great, heart-healthy soups this fall/winter, here’s a good one for your collection! This Tomato and Basil Soup recipe from the NY Times website only has 4 grams of fat per serving and 1 gram of saturated fat. The ingredients are:
1 tablespoon extra virgin olive oil
1 small onion, chopped
4 to 6 garlic cloves (to taste), minced
Salt to taste
2 pounds tomatoes, cored and diced, or 1 (28-ounce) can chopped tomatoes with juice
Pinch of sugar
2 large sprigs basil, or about 16 leaves, plus 2 tablespoons slivered basil for garnish
1 quart water
Freshly ground pepper to taste
1 Parmesan rind (optional)
1/4 cup rice or tapioca
See the original recipe here for preparation instructions. Enjoy!