God's Love We Deliver
166 Avenue of the Americas
New York, NY 10013
1 medium white onion, diced
4 cloves garlic, minced
3 cups low-sodium vegetable broth, divided
1 teaspoon fresh thyme leaves, minced
1 (28 ounce) can no-salt-added crushed tomatoes
¼ teaspoon ground black pepper
4 slices whole grain bread, lightly toasted
2 tablespoon lemon juice
2 tablespoons fresh basil leaves, thinly sliced (plus more for garnish, optional)
3 tablespoons minced Kalamata olives (optional)
Heat a medium saucepot over medium heat until hot. Add onion and garlic and cook about 4 minutes or until beginning to brown and stick to the pan. Stir in 1/4 cup vegetable broth and thyme and cook 3 to 4 minutes longer or until onions are translucent. Add remaining vegetable broth, tomatoes, tomato paste, and pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and use an immersion blender to blend until smooth. (Alternately, allow to cool slightly, and carefully puree in a blender.)
In a small bowl, use a fork to mash together avocado, lemon juice, basil and olives, if using. On each toast, spread avocado mixture evenly and garnish with additional basil, if desired. Serve soup with avocado toasts alongside.
Per Serving:350 calories (150 from fat), 17g total fat, 2.5g saturated fat, 0mg cholesterol, 290mg sodium, 40g carbohydrate (14g dietary fiber, 13g sugar), 10g protein
Recipe courtesy of Whole Foods Market. Visit www.wholefoodsmarket.com for more great recipes.
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