1 tablespoon olive oil
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
2 garlic cloves, minced
1 28-ounce can regular tomatoes or 2 cans 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
1. 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.
2. Add diced tomatoes, basil, and chicken broth, and bring to a boil.
3. Reduce heat to low and simmer for 15 minutes until vegetables are soft. Use immersion blender to puree if desired.
4. 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