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Spicy Italian Ski Team SoupIngredients: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 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 teaspoon dried basil leaves 1/2 cup small shell pasta 2/3 cup spinach leaves, loosely packed 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. This recipe serves 4. Nutrition information per serving: Calories: 200 Fat: 2.2g Calories from fat: 10% 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 Courtesy of FitnessandFreebies.com Back to Previous Page
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