|4 cups||Low-sodium chicken broth|
|5 tablespoons||No-salt-added tomato paste|
|¼ cup||Orzo or pastini (tiny pasta for soup)|
|⅓ cup||Chopped fresh spinach, rinsed, pressed dry, stems removed OR|
|⅓ pack||(10-oz) frozen chopped spinach, thawed|
|¼ cup||Sliced green onion|
|¼ teaspoon||Freshly ground black pepper|
In a saucepan over medium-high heat, combine chicken broth, water and tomato paste. Whisk until smooth. Bring to a boil. Add pasta, reduce heat to medium and cook 5 to 7 minutes, or until pasta is tender. Stir in spinach and onions and cook 5 additional minutes. Add pepper and serve hot.
Yields: 4 1-cup servings.
81 calories; 0 mg cholesterol; 0 gm saturated fat; 5 gm protein; 84 mg sodium; 0 gm polyunsaturated fat; 13 gm carbohydrate; 1 gm total fat; 0 gm monounsaturated fat.
Source: March 1997 PG&E Spotlight Newsletter Posted to MM-Recipes Digest V4 #079 by Frances_M._Say@... on 97
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