Vegetable Pasta Soup
Make this quick soup as a side dish for lunch or dinner or serve it as an appetizer.
Recipe from Diabetic Living
2 teaspoons olive oil
6 cloves garlic, minced
1 1/2 cups coarsely shredded carrot
1 cup chopped onion
1 cup thinly sliced celery
1 32 ounce box reduced-sodium chicken broth
4 cups water
1 1/2 cups dried ditalini pasta
1/4 cup shaved Parmesan cheese
2 tablespoons snipped fresh parsley
In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.
To serve, top individual servings with Parmesan cheese and parsley. Makes 12 (3/4-cup) appetizer servings.
Per Serving: cal. (kcal) 86, Fat, total (g) 2, chol. (mg) 1, sat. fat (g) 0, carb. (g) 14, fiber (g) 1, pro. (g) 4, sodium (mg) 227, Vegetables () 0.5, Starch () 0.5, Fat () 0.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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