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Grilled Cheese and Homemade Vegetable Soup

6

Meal Items

olive oil

1 tsp

1

minced garlic

⅛ tsp, (or to taste)

0

uncooked onion(s)

⅓ cup(s), (chopped)

0

uncooked celery

⅓ cup(s), (chopped)

0

uncooked carrot(s)

⅓ cup(s), (chopped)

0

fat free reduced sodium vegetable broth

1 cup(s)

1

canned diced tomatoes

½ cup(s), (seasoned)

0

table salt

1 pinch

0

black pepper

1 pinch

0

fresh tomato(es)

4 slice(s)

0

shredded part-skim mozzarella cheese

¼ cup(s)

2

light English muffin

1 item(s)

2

basil

½ Tbsp, (fresh, chopped)

0

Notes

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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