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Grilled Cheese with Vegetable Soup

4

Meal Items

olive oil

1 tsp

1

minced garlic

⅛ tsp, or to taste

0

uncooked onion(s)

¼ cup(s), chopped

0

uncooked celery

¼ cup(s), chopped

0

uncooked carrot(s)

¼ cup(s), chopped

0

reduced-sodium chicken broth

1 cup(s), or reduced-sodium vegetable broth*

0

canned diced tomatoes

½ cup(s), with seasonings*

0

light English muffin

1 item(s), *

2

fresh tomato(es)

4 slice(s)

0

fat-free hard or semi-soft cheese

¼ cup(s), *

1

Notes

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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