Spicy Italian Ski Team Soup
Low Calorie Recipe
By Fitness and Freebies
Healthful vegetables including onions, bell pepper, garlic, red pepper, kidney beans, tomatoes, spinach and Italian combination seasoned with basil and cooked up with shell pasta.
Recipe Ingredients
1/3 cup onions, chopped
1/3 cup green bell pepper, chopped
3/4 teaspoon garlic, minced
1/4 teaspoon crushed red pepper
1-1/4 teaspoon olive oil
1 cup reduced sodium beef broth
1 cup water
11 oz can kidney beans, drained, rinsed
1-1/4 cups canned Italian style stewed tomatoes
11 oz frozen Italian vegetable combo
3/4 teaspoon dried basil leaves
1/2 cup small shell pasta
2/3 cup spinach leaves, loosely packed
Recipe Directions
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.
Note: You can substitute frozen chopped onion, green pepper, and prepared garlic. You can prepare soup 1-2 days in advance; refrigerate, covered.
Nutrition information per serving:
Yield: 4 servings
Serving size: Generous 1/2 cup
Calories: 200;
Fat: 2.2g;
Calories from Fat: 10 percent;
Cholesterol: 0mg;
Protein: 11g;
Carbohydrates: 37g;
Fiber: 9.1g;
Sugar: 7.4g;
Sodium: 498mg
Dietary Exchanges: Vegetable: 1.5, Bread: 1.8, Fat: 0.3, Very lean meat protein: 1.0
See also:
Italian Chicken and Peppers
Easy Turkey Soup
Turkey Rice Soup
Soup-er Creamy Veggie Soup
Oriental Mushroom Soup
Salsa Soup
