Vegetable Soup
Prep: 10 minutes
Cook: 10 minutes • Serves: 4
2 cans (19-ounces each) vegetable soup
3 cups greens such as baby arugula or chopped kale or spinach
1/4 cup shaved or grated Parmesan cheese
3 cups greens such as baby arugula or chopped kale or spinach
1/4 cup shaved or grated Parmesan cheese
1.In large saucepot, heat soup as label directs; stir in greens and cook. Serve soup topped with cheese.
Approximate nutritional values per serving (1 cup):
119 Calories, 2g Fat (1g Saturated), 6mg Cholesterol, 750mg Sodium,
18g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 6g Protein