Italian Herb Soup with Sage Croutons

• Vegetarian

• Produce

  • 2 Carrots
  • 1 clove Garlic
  • 1/2 Onion, large
  • 1/2 tsp Sage
  • 1 can Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 1/2 tsp Italian herb seasoning

• Oils & Vinegars

  • 2 tbsp Mazola corn oil

• Bread & Baked Goods

  • 3 slices Bread

• Dairy

  • 1/4 cup Greek yogurt

Found on simplystacie.net

Directions

• Heat the oil in a large pot on the stove over medium heat. Add in chopped carrots and onions and cook for about 10 to 12 minutes, stirring often. Add enough water to tomatoes to make 3-1/2 cups. Stir tomato mixture, tomato paste and Italian Herb seasoning into the pot on the stove. Bring to a boil, then lower the heat to minimum. Simmer, uncovered, for about 30 minutes. Top each serving with a dollop of yogurt. Float herb croutons on soup or serve on the side. Sage Croutons: Trim crusts from whole grain bread. Combine the oil with minced garlic and brush on bread slices. Sprinkle with sage. Bake at 400ºF for 6 minutes minutes or until crisp and golden, turning once. Cut each slice into 4 triangles.