If freezing the soup for future use, cook the pasta only halfway. This will prevent the pasta from getting soggy.

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Make this low-calorie side-dish soup using vegetables you have on hand. This recipe gives you lots of options.

 

Servings: 8 (1-cup) servings

Total: 50 mins

Rated:

 

 

Ingredients

1 tablespoon olive oil

1 cup sliced celery

2/3 cup finely chopped leeks

6 green onions, sliced

1 clove garlic, finely chopped

4 cups reduced-sodium chicken broth or stock

2 cups water

1 1/2 sliced fresh green beans and/or fresh or frozen green peas

1/2 cup dried tiny shell pasta

1/4 teaspoon ground black pepper

1 pound asparagus spears, trimmed and thinly sliced and/or 8 ounces baby zucchini, sliced

6 cups fresh baby spinach leaves, coarsely chopped, or 1 1/2 cups finely shredded green cabbage

1/4 cup snipped fresh basil

2 ounces thinly shaved Parmesan cheese (optional)

 

Directions

1. In a 4-quart Dutch oven, heat oil over medium heat. Add celery, leeks, green onions, and garlic; cook until crisp-tender, stirring occasionally.

2. Add broth, the water, green beans and/or peas, pasta, and pepper. Heat to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the asparagus and/or zucchini and spinach; simmer 2 to 3 minutes more or until pasta and vegetables are tender. Stir in basil.

3. To serve, if desired, top individual servings with Parmesan cheese. Makes 8 (1-cup) servings

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.