Spinach pasta soup
1 Servings
Ingredients
| Quantity | 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 |
Directions
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