Mediterranean Vegetable Soup - Atkins - 5.5 Net Carbs

• 1/2 tablespoon olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 cups water
• 14 ounces can reduced-sodium chicken broth
• 1/2 cup chopped tomatoes in tomato juice
• 1 cup chopped kale
• 1/2 cup sliced mushrooms
• 1/2 cup sliced green beans
• 1/2 cup diced zucchini
• 1 tablespoon chopped fresh basil
• 2 tablespoons grated parmesan cheese

1. Heat olive oil in heavy 2-qt saucepan over med-low heat.
2. Add onion and cook, stirring occasionally, for 5 min, or until soft.
3. Add garlic and cook until fragrant.
4. Stir in water, broth, and tomatoes, and bring to a boil.
5. Add the kale and bring the soup to a boil, then lower the heat, cover, and cook for 10 minute.
6. Add the mushrooms, green beans, zucchini, and yellow squash.
7. Bring to a boil, then reduce to med and cook, uncovered, for 10 minute.
8. Divide the soup amid bowls and garnish with the basil and parmesan.

olive oil, onion, garlic, water, chicken broth, tomatoes, chopped kale, mushrooms, green beans, zucchini, fresh basil, parmesan cheese

Taken from www.food.com/recipe/mediterranean-vegetable-soup-atkins-5-5-net-carbs-497744 (may not work)