Italian Tomato Noodle Soup*
Source of Recipe
JoANna Lund
List of Ingredients
Italian Tomato Noodle Soup--freezes well--Serves 4 (scant 1 1/2 cups)
1/4 cup finely chopped onion
1 (10 3/4 oz) can Healthy Request Tomato Soup
1 3/4 cups (one 14 1/2 oz can) stewed tomatoes, undrained
1 cup water
1 cup skim milk
1/2 cup (one 2.5 oz jar) sliced mushrooms, drained
1 1/2 teaspoons Italian seasoning
1 1/4 cups (2 1/4 oz) uncooked noodles
1/4 cup (3/4 oz) grated Kraft fat-free Parmesan cheese
In a saucepan sprayed with olive oil-flavored cooking spray, saute onion
for about 5 minutes. Add tomato soup, undrained stewed tomatoes, water,
skim milk, mushroom, and Italian seasoning. Mix well to combine. Stir
in uncooked noodles. Lower heat and simmer for 10 minutes or until
noodles are tender. When serving, top each bowl with 1 Tablespoon
Parmesan cheese.
Each Serving Equals:194 Calories ; 2 gm Fat ; 7 gm Protein ; 37 gm
Carbohydrate
776 mg Sodium; 149 mg Calcium ; 3 gm Fiber
HE: 1 1/4 Veg; 3/4 Br; 1/4 Pr; 1/4 Skim Milk; 1/2 Slider; 5 Opt Calories
DIABETIC: 2 Starch; 1 Vegetable; 1/2 MeatRecipe
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