Heartburn-friendly vegetarian recipe.
Prep Time: :15
Cook Time: :40
Ingredients:
- Nonstick vegetable cooking spray
- 1 tbsp olive oil
- 1 cup chopped celery
- 5 cups red potatoes, peeled, cut into 3/4" pieces
- 3 cups water
- 1 1/4 tsp celery salt, divided
- 1/4 tsp salt
- 1 can low-fat evaporated skim milk
- 1/2 cup frozen petite peas
- 4 tbsp diet margarine
- 1 tsp Italian seasoning
- 1/4 cup Parmesan cheese
- 4 slices of whole-wheat bread
Preparation:
- Spray nonstick vegetable cooking spray in a large saucepan and place over medium-high heat
- Add olive oil and celery
- Cook 2 to 3 minutes
- Add red potatoes, water and 1 tsp celery salt
- Bring to a boil, reduce heat, and cover; cook 15 to 20 minutes or until potatoes are soft
- Blend cooked potatoes with a blender, then transfer back to the pan
- Add salt, evaporated milk, and petite peas, and heat through
- Combine diet margarine, 1/4 tsp celery salt, Italian seasoning, and Parmesan cheese in a bowl. Mix well
- Spread cheese mixture on both sides of bread
- Broil bread on one side, turn and broil on the other side
- Cut bread into 1" squares and serve with potato soup
