WW Points: 3
1 small onion — chopped
1 small leek — sliced
1 stalk celery — sliced
2 carrots — diced
2 cloves garlic — crushed
2 1/2 cups chicken stock
28 ounces chopped tomatoes — (2 14 oz cans)
1/2 cup frozen peas
1/2 cup pasta — dried soup pasta
1 teaspoon sugar
pinch saffron threads
1 tablespoon fresh parsley — chopped
1 tablespoon fresh basil — chopped
Soak saffron in 1 tablespoon boiling water a small bowl for 10 minutes.
Place onion, carrots, celery, leeks, and garlic in a large pot. Add chicken stock and bring to a boil. Cover pot and let simmer for 10 minutes.
Add tomatoes, saffron (with liquid), and peas. Bring soup to a boil and add pasta. Simmer soup until pasta is tender.
Add sugar and season with salt and pepper to taste. Stir in fresh herbs right before serving.
Per Serving: 162 Calories; 1g Fat (6.5% calories from fat); 6g Protein; 32g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1407mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Vegetable; 0 Other Carbohydrates.
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