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Well, actually, I'm very intolerant (or my intenstines are) of fat, so you can make it pretty low fat. Made with evaporated skim milk and low fat or vegetarian broth, it's virtually fat-free, except for the oils used to sautee the veggies in the first place. And a good trick for that, if you're _really_ watching the fat, is to do them in the microwave! The butter and olive oil add flavour, of course, but you can live without them.