Grilled Cheese and Homemade Vegetable Soup
6
Points®
1 serving • Lunch
Items
Olive oil
1 tsp
Jarred minced garlic
⅛ tsp, (or to taste)
Onion
⅓ cup(s), (chopped)
Celery
⅓ cup(s), (chopped)
Carrots
⅓ cup(s), (chopped)
Low sodium vegetable broth
1 cup(s)
Canned diced tomatoes
½ cup(s), (seasoned)
Table salt
1 pinch(es)
Black pepper
1 pinch(es)
Tomato
4 slice(s)
Shredded part skim mozzarella cheese
¼ cup(s)
Light English muffin
1 item(s)
Fresh basil
½ Tbsp, (fresh, chopped)
How to Prepare
Heat oil in a small saucepan over medium heat; add garlic and cook, stirring, until lightly browned. Add onion, celery and carrot; sauté until tender. Add broth, diced tomatoes, pinch salt and pinch pepper; simmer until heated through. Meanwhile, divide tomato and cheese between open-face English muffin; broil until cheese starts to brown and garnish with basil.
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