Soup: 3 pt. Winter Vegetable Soup
Source of Recipe
Weight Watchers Slim with Pasta (September 1992)
Recipe Introduction
"Packed with vegetables and fragrant with marjoram, this soup is wonderfful to enjoy when nights turn frosty. Serve with toasted rye or pumpernickel bread"
List of Ingredients
2 teaspoons olive oil
1 cup onion slivered
1/2 cup sliced carrots
1/2 cup parsnip diced & pared
1 clove garlic minced
2 vegetarian vegetable bouillon cubes
2 teaspoons dried marjoram
3 ounces penne pasta ziti, or mostaccioli
1 cup green beans cut into 2-inch pieces
2 cups sliced mushrooms
2 cups Swiss chard leaves finely chopped
4 teaspoons grated Parmesan cheese Recipe
In large saucepan, heat oil; add onion, carrot, parsnip and garlic. Cook over medium-high heat, stirring frequently, until onion in translucent, about 5 minutes. Crumble in bouillon cubes and marjoram. Add 5 cups water; bring to a boil. Add penne and green beans; return to a boil. Reduce heat to low; simmer, partially covered, 15 minutes. Add mushrooms and Swiss chard; simmer 5 minutes longer. Ladle evenly into 4 bowls; top evenly with Parmesan Cheese.
Serves 4. Yield: "6 cups"
Notes: Per Cookbook: Each Serving (1-1/2 cups) provides: 1/2 Fat; 3 Vegetables, 1-1/4 Breads; 20 Optionanal Cal.
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