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Ingredientes
- 8 x asparagus, spears
- 2 lrg carrot, thickly, sliced, lengthwise
- 1 sm zucchini, thickly, sliced, lengthwise
- 1 med red onion, thickly, sliced
- 1 lrg red bell pepper, cut into wide strips
- 1 lrg green bell pepper, cut into wide strips
- 1 lrg portobello mushroom
- 1 x 15 ounce can stewed tomato
- 1/4 c. minced fresh basil or possibly 1/2 tsp dry basil
- 2 Tbsp. balsamic vinegar or possibly 2 tbsp lemon, juice
- 1 1/2 tsp minced fresh oregano or possibly 1/4 tsp dry oregano
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1 x bay leaf
- 8 c. vegetable stock
- 1/2 c. minced fresh parsley
Direcciones
- Place the asparagus, carrots, zucchini, onion, red and green bell peppers and mushroom on a baking sheet. Spray both sides sparingly with cooking spray and grill for 5 min or possibly till vegetables turn golden brown. Chop vegetables into bite-sized cubes.
- In a large soup pot, combine the tomatoes and their juice, basil, balsamic vinegar, oregano, black pepper, salt, bay leaf and stock. Bring to a boil and stir in grilled vegetables. Reduce heat and simmer another 8 min.
- Remove the bay leaf.
- Garnish with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 8 servings | |
| Calories 61 | |
| Calories from Fat 3 | 5% |
| Total Fat 0.4g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1236mg | 52% |
| Potassium 395mg | 11% |
| Total Carbs 14.02g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 7.97g | 5% |
| Protein 1.95g | 3% |
