WW Points: 3
5 cups beef stock
3/4 cup pasta — dried soup pasta (small)
2 bottled roasted red peppers — diced fine
1 ounce parmesan cheese — freshly shaved
Bring beef broth to a boil in a large stockpot. Add salt and pepper, and dried pasta. Bring back to a boil.
Reduce heat and simmer and stir for 7-8 minutes until pasta is cooked through.
Before serving, add red peppers to the bottom of each bowl. Ladle soup on top and serve with freshly shaved parmesan cheese on top.
Per Serving: 139 Calories; 3g Fat (20.3% calories from fat); 6g Protein; 17g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 2891mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat.