Pasta Vegetable Soup
ingredients
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 cup minced scallions
2 cups low-fat, reduced-sodium chicken broth
1 cup frozen peas, thawed
1/2 cup diced tomato
1 cup diced carrot
1/2 tsp. minced fresh rosemary
1/2 cup whole-wheat penne pasta (or other shaped pasta)
Salt and pepper to taste
preparation
6 servings
Preparation time: 20 minutes
Cook time: 25 minutes
1. Heat the oil in a saucepan over medium heat. Add the garlic and scallions and sauté for 3 minutes. Add the remaining ingredients except the pasta and bring to a boil. Lower the heat and simmer for 15 minutes.
2. Add the pasta, raise the heat, and cook for about 7 to 8 minutes more until the pasta is tender.
nutrition
Serving size: 1 cup
Starch Exchanges: 1
Fat Exchanges: 0.5
Amount Per Serving
Calories: 87
Calories from fat: 36
Total fat: 4 grams
Saturated fat: 1 gram
Cholesterol: 0 milligrams
Sodium: 136 milligrams
Carbohydrate: 12 grams
Dietary fiber: 3 grams
Sugars: 4 grams
Protein: 4 grams
