Tink Profile - Allrecipes.com (10941724)

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Home Town: Sacramento, California, USA
Living In: Prata Di Pordenone, Friuli-Venezia Giulia, Italy
Member Since: Feb. 2008
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Mexican, Italian, Healthy, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Walking, Fishing, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting
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Recipe Reviews 1 review
Fat-Free Vegetable Soup
I'm an American that lives in northern Italy, and there are many restaurants around my town that serve a vegetable soup that it very similar to this one. Because I love the taste so much, I decided to make it for myself at home. This dish is not intended to be thick in texture, or be "full" of flavor. At least not like we American enjoy (which is usually packed with fat). It is a brothy soup and its heartiness and taste comes from the vegetables inside. I did change the recipe up a bit to match what I have seen/had here. For flavor I added a table spoon of olive oil, garlic salt instead of plain salt (but not too much), pepper, a few dashes of oregano, and 2 bouillon cubes (if you are a vegetarian you would leave these out). For the vegetables I threw in; small/medium red potato’s, celery stocks, zucchini, carrots, tomato’s, and a half of an onion (all fresh and chopped), I didn’t add bell peppers or cauliflower (mainly because I don’t like the taste). I put all ingredients into a pot and brought it to a boil, then I reduced the heat and let it slow cook until done. Almost immediately I could smell all the wonderful flavors coming out of this dish. Now as far as people having a problem that it was stated “fat- and cholesterol-free and only 5% fat/calories” to me this is really irrelevant. The soup IS a low fat and much healthier dish then some of the other vegetable soups I’ve viewed on this site! So over all I think this recipe is a good start for creating your own healthy,

76 users found this review helpful
Reviewed On: Feb. 5, 2008

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