Vegetable Noodle Soup
If you do not have vermicelli on hand, substitute another pasta such as whole wheat spaghetti, linguine, or fettuccine.
•3 (10 1/2 ounce) cans no-salt-added chicken broth, undiluted
•2 cups water
•2 large carrots, scraped and cut into 1-inch julienne strips
•1 large sweet red pepper, seeded and cut into 1-inch julienne strips
•1 medium leek, sliced
•2 ounces uncooked vermicelli pasta, broken in half
•1/2 tsp salt
•1/8 to 1/4 tsp ground white pepper
•1 TBSP chopper fresh parsley or 2 tsp dried parsley flakes
Combine chicken and water in a large Dutch oven; bring to a boil. Add carrot, red pepper, and leek. Reduce heat and simmer 4 minutes. Add pasta, salt, and pepper; cook an additional 6 minutes or until pasta is done and vegetables are tender. To serve, ladle soup into individual bowls, and sprinkle each with parsley.
Yield: 6 cups (about 100 calories per 1-cup serving)
PROTEIN 3.9/ FAT 1.5/ CARBS 18.4
Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"