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