Yield: 2 servings
|3½ cup||Broth; vegetable|
|1 bunch||Green onions; chopped|
|1||Carrot; thinly sliced|
|1||Stalk celery; sliced|
|½ cup||Vegetable rotelli|
|½ cup||Sliced fresh mushrooms|
|½ cup||Frozen peas|
|½ cup||Frozen corn kernels|
|1½ tablespoon||Light miso|
|½ tablespoon||Chopped cilantro or parsley|
Servings: 2. Preparation Time: 10 minutes. Cooking Time: 10 minutes. Place broth in a saucepan. Add green onions, carrots, celery and pasta. Bring to a boil, cover, reduce heat and simmer for 5 minutes. Add mushrooms, peas and corn. Continue to cook for 5 minutes. Remove a small amount of broth to a bowl. Stir in miso and mix well.Add to soup along with the cilantro. Mix well and serve.
Hint: This can be a good way to use up some of the vegetables in your refrigerator and freezer. Keep the pieces small or thin so that they cook quickly. Other pastas may also be used for variation.
McDougall Newsletter May-June, 1997 Recipe by: McDougall Newsletter May-June, 1997 Converted by MM_Buster v2.0l.