Chicken Vegetable Soup

Low Fat Chicken-Vegetable Soup

Low Fat Chicken-Vegetable Soup

Ingredients

• 1/2 cup ditalini macaroni, or small elbow macaroni
• 6 cups canned chicken broth
• 2 medium tomatoes, seeded, and cut into chunks
• 4 carrots, trimmed, peeled , chopped into 1-inch pieces
• 2 small onions, peeled and trimmed
• 4 ounces haricots verts, thin, short green beans , ends trimmed
• 2 small zucchini, cut into 1/2-inch pieces
• 3 garlic cloves, chopped
• 1 cup shredded roast chicken, optional
• 1/4 cup packed fresh basil leaves – cut into thin strips
• 1 1/2 teaspoon kosher salt
• freshly ground black pepper, to taste
• olive oil, to taste
• grated parmesan cheese, optional

Method

1. In large pot of salted boiling water, cook pasta until a dente.
2. Drain and refresh under cold water; reserve.
3. In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.
4. Cover and bring to boil.
5. Reduce heat to a simmer and cook, uncovered, for 15 minutes.
6. Add chicken, basil, salt and pepper.
7. Cook 2 minutes.
8. Stir in olive oil.
9. Serve hot or at room temperature.
10. Makes 8 servings.
11. Preparation time: About 45 minutes.
12. Cooking time: About 20 to 25 minutes.
13. Per serving: About 140 cal, 10 g pro, 15 g car, 5 g fat, 31% cal from fat, 2 mg cholesterol, 1568 mg sod, 2 g fiber.