Vegetable Noodle Soup
Note: You can use vermicelli, spaghetti, spathettini, linquine, or fettuccine.
3 (10 1/2 oz cans) no salt added chicken broth, undiluted
2 cups water
2 large carrots, scraped and cut into 1 inch julienne strips
1 large bell pepper, seeded and cut into 1 inch julienne strips
1 medium leek, sliced
2 oz uncooked pasta, broken in half
1/2 tsp lite salt
1/8 to 1/4 tsp ground white pepper
1 T chopped fresh parsley or 2 tsp dried parsley flakes
Combine chicken broth and water in a large Dutch oven; bring to a boil. Add carrot, bell pepper, and leek. Reduce heat and simmer 4 minutes. Add pasta, salt, and pepper; cook and additional 6 minutes or until pasta is done and vegetables are tender. To serve, ladle soup into individual bowls and sprinkle each with parsley. Yield: 6 cups (about 100 calories per 1-cup serving)
Vitals:
3.9 Protein
1.5 Fat
18.4 Carbs
0 Cholest.
1.7 Iron
249 Sodium (If using real salt!)
37 Calcium
Tip: Fat-free broth-based soups with plenty of veggies are filling, yet low in
calories. Eating soup slowly allows time for your appetite to be satisfied before you overindulge. Fill up on a low-calorie soup before the main course, or enjoy a piping hot bowl of soup as your entree.
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