• 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
  • 3 ½ cups low sodium chicken broth
  • ½ cup half-and-half
  • ½ cup low-fat shredded cheese


In a large heavy pot, heat the oil over medium heat.  Add the onion and garlic and saute two to three minutes.  Add the carrots, red potatoes and broccoli one at a time.  Saute each about two minutes. 

Add Italian seasoning, salt, pepper and flour and toss until vegetables are coated.  Cook one to two 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.

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