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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 133.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,258.7 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 4.6 g
  • Protein: 7.0 g

View full nutritional breakdown of Katya's Vegetable Minestrone Soup, Low-fat calories by ingredient
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Katya's Vegetable Minestrone Soup, Low-fat

Submitted by: KATEUSA2001
Katya's Vegetable Minestrone Soup, Low-fat

Introduction

One of my favorite recipes from the "Fat-free Italian Cuisine" book :) This soup makes a tasty appetizer or snack and is very low in fat! For lower sodium use low sodium ingredients and you can always add or subtract veggies to taste :) Hope you enjoy this recipe! One of my favorite recipes from the "Fat-free Italian Cuisine" book :) This soup makes a tasty appetizer or snack and is very low in fat! For lower sodium use low sodium ingredients and you can always add or subtract veggies to taste :) Hope you enjoy this recipe!
Number of Servings: 7

Ingredients

    Large pinch of saffron threads
    1 onion, chopped
    1 leek, sliced
    1 celery stalk, sliced
    2 carrots, diced
    2-3 garlic cloves, crushed
    4 cups chicken stock
    2 14-ounce cans chopped tomatoes
    1 cup frozen peas
    1/2 cup dried soup pasta
    2 teaspoons sugar
    2 teaspoons salt
    Fresh parsley and basil to taste

Directions

Serving Size: Makes 7 2-cup servings
1. Soak the saffron threads in 1 tablespoon boiling water in a small bowl. Let stand for 10 min.
2. Meanwhile, put the onion, leek, celery, carrots and garlic into a large saucepan. Add the chicken stock, bring to a boil, cover and simmer for about 10 minutes.
3. Add the tomatoes, the saffron with it's liquid and the frozen peas. Bring back to a boil and add the soup pasta. Simmer for 10 minutes, until tender or al dente, stirring accasionally.
4. Season with sugar, salt and pepper to taste. Stir in the chopped herbs if desired. Ladle into soup bowls and serve!

Number of Servings: 7

Recipe submitted by SparkPeople user KATEUSA2001.






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