Garlic, rosemary, balsamic vinegar, and Parmesan cheese deliver authentic Mediterranean flavors in this hearty main dish soup recipe.

Recipe by Cooking Light October 2001

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a Dutch oven over medium heat. Add onion and garlic, and cook for 10 minutes, stirring frequently. Stir in the water and the next 5 ingredients (water through tomatoes), and bring to a boil. Reduce heat, and simmer 20 minutes.

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  • Place 2 cups soup in a blender or food processor, and process until smooth. Pour the pureed soup into a bowl. Repeat procedure with 2 cups soup. Return all pureed soup to pan. Stir in the vinegar, and bring to a boil. Remove from heat. Spoon 1 1/2 cups soup into each of 6 bowls; sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts

373 calories; calories from fat 22%; fat 9.1g; saturated fat 2.1g; mono fat 4.5g; poly fat 1.6g; protein 15g; carbohydrates 59.7g; fiber 11.4g; cholesterol 5mg; iron 3.7mg; sodium 955mg; calcium 197mg.