Katya's Vegetable Minestrone Soup, Low-fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
Large pinch of saffron threads1 onion, chopped1 leek, sliced1 celery stalk, sliced2 carrots, diced2-3 garlic cloves, crushed4 cups chicken stock2 14-ounce cans chopped tomatoes1 cup frozen peas1/2 cup dried soup pasta2 teaspoons sugar2 teaspoons saltFresh parsley and basil to taste
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.
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.
Nutritional Info 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
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