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Low Fat Minestrone Gratin Recipe
Ingredients
nonstick cooking spray
1 small zucchini, diced
1 cup diced celery
28 ounces tomatoes, chopped, liquid reserved
2 teaspoons granulated sugar
1 teaspoon italian seasoning
15 ounces chickpeas, drained
4 slices french bread, cut 1/2-inch thick , toasted
1 cup reduced-fat shredded mozzarella cheese
2 tablespoons shredded parmesan cheese
chopped fresh parsley
Method
In large saucepan or Dutch oven coated with nonstick cooking spay, cook zucchini and celery over medium heat until tender.
Add tomatoes, 2 cups water, sugar and Italian seasoning.
Simmer, uncovered 15 to 20 minutes.
Add chickpeas; heat 10 minutes.
Meanwhile, preheat broiler, place bread on broiler pan.
Top each slice with 1/4 cup mozzarella cheese.
Broil until cheese melts.
Ladle soup into bowl; top with mozzarella-covered French bread.
Sprinkle Parmesan cheese over each serving; top with parsley.
Makes 4 servings.
Preparation time: About 15 minutes.
Cooking time: About 30 to 35 minutes.
Per serving: About 314 cal, 17 g pro, 45 g car, 8 g fat, 24% cal from fat, 17 mg cholesterol, 993 mg sod, 6 g fiber.
