Ingredients

2 tablespoons canola oil
½ cup chopped onion
3 cloves garlic
finely minced
½ cup chopped carrots
2 cups diced
unpeeled red potatoes
3 cups broccoli florets
½ teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons all-purpose flour
3½ cups low sodium chicken broth
½ cup half-and-half
½ cup low-fat
shredded cheese

Directions

In a large heavy pot, heat the oil over medium heat. Add the onion and garlic and sauté 2-3 minutes. Add the carrots, red potatoes and broccoli one at a time; sauté each about 2 minutes. Add the Italian seasoning, salt, pepper and flour and toss until vegetables are coated. Cook 1-2 minutes. Add the chicken broth and bring to a boil. Reduce heat to low, cover pot and simmer for 15 minutes. Remove lid and stir in the half-and-half. Bring back to a simmer and remove from heat. Ladle into bowls and top with cheese to serve.

Nutrition Facts

180 calories
8 g total fat
2.5 g saturated fat
15 mg cholesterol
340 mg sodium
18 g total carbohydrate
3 g dietary fiber
4 g sugar
8 g protein