Thoughtless Thursday: Tuscan Vegetable Soup

I”m getting back on the diet wagon…again.  Consequently, I’m craving veggies.  Since I’ve been under the weather, I have some fresh veggies that were on their way out, so soup was the ideal solution.  Along with 3/4ths of a pound of Italian turkey sausage that was hanging out in the freezer (left over from calzones or something, I think), I made a variation of my Tuscan potato soup, swapping out the potatoes for zucchini for a nice, light, flavorful lunch that goes great with grilled cheese.  Makes 4 servings at 270 calories and 12.3 grams of fat.  I figure Deb over at Kahakai Kitchen will like it for Souper Sunday.

Ingredients:

• 3 cups chicken stock
• 3/4 pound Italian turkey sausage, browned and drained
• 1 roasted red pepper, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1 cup chopped carrots
• 1 large zucchini, diced
• 1 tablespoon tomato paste
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• salt and pepper to taste

Directions:

Nice and easy.  Toss it all into the crock and cook on low for 6 hours.

Printable version.