Grilled Cheese with Vegetable Soup
4
Points®
1 serving • Lunch
Items
Olive oil
1 tsp
Jarred minced garlic
⅛ tsp, or to taste
Onion
¼ cup(s), chopped
Celery
¼ cup(s), chopped
Carrots
¼ cup(s), chopped
Reduced sodium chicken broth
1 cup(s), or reduced-sodium vegetable broth*
Canned diced tomatoes
½ cup(s), with seasonings*
Light English muffin
1 item(s), *
Tomato
4 slice(s)
Fat-free hard or semi-soft cheese
¼ cup(s), *
How to Prepare
Heat oil in a small saucepan over medium-high heat. Add garlic and cook, stirring, until lightly browned. Add vegetables and sauté until tender. Add chicken broth (or reduced-sodium vegetable broth) and tomatoes, season to taste and simmer until heated through. Meanwhile, top open-face muffin with tomato slices and sprinkle with cheese; heat in oven or toaster oven until cheese starts to melt.
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