Tuscan Vegetable Soup

(serves 4)

1 1/4 c. cubed peeled eggplant
1 c. water
1 can (14.5 oz.) no-salt-added whole tomatoes, drained (juices reserved) and chopped
1/2 c. sliced fresh mushrooms
1 clove garlic, crushed with press
3/4 c. coarsely chopped small zucchini
1/2 tsp. dried Italian seasoning
Salt and pepper
1/4 c. freshly grated Parmesan cheese

In a 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper; stir to combine. Heat to boiling on high. Cover; reduce heat to low. Simmer 25 minutes or until vegetables are tender.

To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.

Recipe from Good Housekeeping

Nutritional information per serving:

Calories 63
Total fat 2g
Saturated fat 1g
Cholesterol 5mg
Sodium 300mg
Carbohydrates 8g
Dietary fiber 3g
Protein 4g