Soup: 3.5 pt. Italian Spaghetti Soup
Source of Recipe
www.weightwatchers.com Karen Kuehn
List of Ingredients
2 tsp olive oil
2 cloves garlic, crushed
14 1/2 oz (410g) canned whole, peeled tomatoes, chopped
1 tbsp tomato paste
1/2 tsp dried basil
1/2 tsp dried oregano
4 cups water
1 vegetable bouillon cube
5 1/2 oz (160g) uncooked thin spaghetti Recipe
Heat the oil in a large saucepan and saute the garlic for 1 minute. Add the tomatoes, tomato paste, basil and oregano and bring to a boil. Add the water and bouillon cube, and bring to a boil. Break the spaghetti into short pieces, add them to the soup and simmer for 15 minutes or until the pasta is tender. Garnish with homemade croutons if desired.
Stock up on non-perishable items such as canned tomatoes, herbs and pasta. With a little creativity, you'll be able to whip up easy meals in a flash.
Makes 4 servings
Per serving: Calories 193.6, Protein 6.2g, Fat 2.9g, Saturated Fat 0.4g, Carbohydrate 34g, Fiber 2.1g, Cholesterol 0mg, Iron 2.4mg, Sodium 447.6mg, Calcium 33.9mg
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