Mediterranean Vegetable Soup - Atkins - 5.5 Net Carbs - cooking recipe

Ingredients

1/2 tablespoon olive oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups water
14 ounces can reduced-sodium chicken broth
1/2 cup chopped tomatoes in tomato juice
1 cup chopped kale
1/2 cup sliced mushrooms
1/2 cup sliced green beans
1/2 cup diced zucchini
1 tablespoon chopped fresh basil
2 tablespoons grated parmesan cheese

Preparation

Heat olive oil in heavy 2-qt saucepan over med-low heat.
Add onion and cook, stirring occasionally, for 5 min, or until soft.
Add garlic and cook until fragrant.
Stir in water, broth, and tomatoes, and bring to a boil.
Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minute.
Add the mushrooms, green beans, zucchini, and yellow squash.
Bring to a boil, then reduce to med and cook, uncovered, for 10 minute.
Divide the soup amid bowls and garnish with the basil and parmesan.