Soup: 4 pt. Italian Tortellini Soup
Source of Recipe
"LyndaMc994 ~ WFD 2/1/00" WW Simply the Best Cookbook
List of Ingredients
1 medium fennel bulb
2 tsp olive oil
1 cup carrot -- finely chopped
2 cloves garlic -- minced
4 cans chicken broth -- (10.5 oz) or vegetable
1 bay leaf
1/4 tsp salt
Ground pepper
1 package refrigerated cheese tortellini -- (9 oz) uncooked
2 cups spinach -- shredded (or escarole)
2 tbsp grated Parmesan cheese -- plus 1 tsp (or Romano cheese)Recipe
Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
Heat oil in a large saucepan over medium heat until hot. Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender. Remove and discard bay leaf. Ladle soup into individual bowl; sprinkle each serving with 1 teaspoon cheese.
Serves 7.
179 calories, 1.3 gr fiber, 5.8 gr fat, 9.2 gr protein
|
|
member logon
