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Spicy Italian Ski Soup




Source of Recipe


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Recipe Introduction


servings 4
points 3


List of Ingredients




1/3 cup onions, chopped
1/3 cup green bell pepper, chopped
3/4 tsp. garlic, minced
1/4 tsp. crushed red pepper
1-1/4 tsp. olive oil
1 cup reduced-sodium beef broth
1 cup water
11 ounces canned kidney beans, drained and rinsed
1-1/4 cups canned Italian style stewed tomatoes
11 ounces frozen Italian-style vegetable combination
3/4 tsp. dried basil leaves
1/2 cup small shell pasta
2/3 cup spinach leaves, loosely packed

Recipe



Saute onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3-4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes. Stir spinach into soup; simmer 1-2 minutes. Season to taste with salt and pepper. If desired, add a teaspoon of prepared pesto sauce into each bowl of soup.

::: You can substitute frozen chopped onion, green pepper, and prepared garlic. You can prepare soup 1-2 days in advance; refrigerate, covered.


Per serving: calories 200, fat 2.2g, 10% calories from fat, cholesterol 0mg, protein 10.9g, carbohydrates 36.9g, fiber 9.1g, sugar 7.4g, sodium 498mg, diet points 2.9.