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Vegetable Soup with Bow Ties & Dill




Source of Recipe


Good Housekeeping Magazine, 12/01


Recipe Introduction


shared by Dee (JustD2Me) WFD 11/12/02


List of Ingredients




1 lemon
1 tablespoon olive oil
1 large shallot, finely chopped
4 medium carrots, each cut lengthwise into quarters, then thinly sliced crosswise.
2 medium celery stalks, thinly sliced
1 can fat-free chicken broth (6 cups) (48 oz.)
1 pkg. frozen peas (10 oz.)
3/4 cup small bow-tie pasta, cooked
3 tablespoons chopped fresh dill
1/8 teaspoon ground black pepper

Recipe



1. With vegetable peeler or small knife, remove 3" by 1" strip of peel from lemon; squeeze 1 tablespoon juice.

2. In nonstick 5-6 quart saucepot, heat oil over medium-high heat. Add shallot and cook 2 minutes or until golden, stirring frequently. Add carrots and celery and cook 5 minutes or until tender-crisp, stirring occasionally.

3. Add broth, lemon peel, and 1 cup water to saucepot; heat to boiling over medium high heat. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

4. Remove cover; stir in frozen peas and cook 1 minute longer. Stir in cooked pasta, dill, pepper, and lemon juice; heat through.