Yields: 8 (1-cup) servings
| 1 point per serving
My rating: 
I was worried that this soup might be a little boring,
but it is actually very good, especially on a cold, rainy night or
if you are feeling a little under the weather. I fed this to my husband
when he was sick and it made him feel so much better. And for 1 pt
per serving, you can't go wrong!
- 1 medium carrot, peeled and thinly sliced (I used 3/4 c. sliced
baby carrots)
- 1 medium sweet red pepper, seeded and cut into very thin slices
- 1 quart water
- 1 quart low-sodium non-fat chicken or vegetable broth
- 1/2 tsp. dried basil (adjust to taste)
- 1/4 tsp. dried oregano (adjust to taste)
- 1/4 tsp. dried thyme (adjust to taste)
- 1 cup packed fresh spinach, thinly sliced
- 1/4 lb. fresh mushrooms, thinly sliced
- 2 oz. dry angel hair pasta, broken in quarters
- 3 Tbsp. grated Parmesan cheese (not shown in above photo)
Combine first seven ingredients in a large pot and bring to
a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables
are tender. Add spinach, mushrooms and angel hair pasta. Simmer 3 to
4 minutes or until pasta is al dente. Ladle into serving bowls, and
sprinkle each with Parmesan cheese.
Yields approx. 8 (1 cup) Servings
(per serving) 56 calories,
1 g. fat, 1 g. fiber
Source: 3fatchicks.com
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