Jenny Craig provides me with the convenience of serving-sized meals with the flexibility of cooking on my own. I love this Tuscan Style Soup - it's comfort food for a crisp autumn evening.

Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 milligrams of sodium.

Servings: 4
Difficulty: Moderate
Cook Time: 1-30 min

Watch me cook this recipe with Diane Sawyer on Good Morning America

Ingredients
1 1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce)
1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced)
1 clove garlic, minced
1 small summer (yellow) squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated

Cooking Directions
Combine the first 10 ingredients in a large saucepan, stirring well.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.
To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese.

The recipe is courtesy of Jenny Craig.