ITALIAN VEGETABLE SOUP
Source of Recipe
2002 Quick Cooking Annual Recipes
List of Ingredients
2 cans (14 1/2 oz. each) fat free chicken broth
1 medium potato, peeled and diced
1 medium onion, chopped
1 medium carrot, chopped
1 rib celery, chopped
1/2 c. frozen peas
1 bay leaf
1 tsp. Italian seasoning
1/8 tsp. pepper
1/2 c. small pasta shells, cooked and drained
1 can (14 1/2 oz.) can diced tomatoes, undrained
Recipe
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.
Makes 6 (1 cup) servings
WW points: 2 per cup
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