Spicy Italian Ski Team Soup
Low Calorie Recipe
This Spicy Italian Ski Team Soup is packed with healthful vegetables including onions, green bell pepper, garlic, red pepper, kidney beans, tomatoes and spinach. Italian flavored tomatoes and basil lend terrific taste. Shell pasta is the finishing touch.
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
Saute onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3 to 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 to 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 or 2 days in advance; refrigerate, covered.
If desired, add some bread crumbs on top of the soup before 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