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

Vegetable Noodle Soup

Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"