Yields: 4 (1.5-cup) servings
| 4.5 points per serving
My rating: 
This soup is superb - very hearty and flavorful!
I recommend doubling the recipe so you have plenty of leftovers!
- 1 small onion, chopped or grated (1/3 cup)
- 2 cloves garlic, minced
- Fat-free "I Can't Believe It's Not Butter" spray
- 5 cups vegetable or chicken broth (I used Knorr's vegetable boullion
cubes and water)
- 2 cups loose-pack frozen mixed vegetables (carrots, broccoli, cauliflower)
- 1 9-oz package cheese-filled tortellini
- 1/4 cup purchased or homemade pesto
- 1/4 cup finely shredded Parmesan cheese
Spray large saucepan or soup kettle cook with butter spray;
cook onion and garlic until tender but not brown. Stir in the vegetable
or chicken broth and frozen vegetables. Bring to a boil. Stir in tortellini.
Return to boiling. Reduce heat; cover and simmer about 8 minutes or
until tortellini is tender but still firm and vegetables are crisp-tender.
Stir in pesto.
To serve, ladle soup into individual bowls. Springle with Parmesan cheese.
Makes 4 servings, 1.5 cups each.
(per serving) 228 calories,
8 g. fat, 2.6 g. fiber
Original Source: Better Homes and Gardens Vegetarian Cookbook
(I altered the recipe to make it more points friendly by replacing 1
Tb margerine with a few spritzes of fat-free butter spray - the recipe
works fine with the spray.)
Photo Credit: Better Homes and
Gardens Vegetarian Cookbook
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