Spinach pasta soup

Yield: 1 Servings

Measure Ingredient
4 cups Low-sodium chicken broth
½ cup Water
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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