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Low Fat Quick Pierogi Minestrone Recipe
Ingredients
1 large onion, finely chopped
1/4 pound mushrooms, sliced
1 garlic clove, minced
2 medium carrots, thinly sliced
47 1/2 ounces low-salt chicken broth, divided
l6 ounces canned tomatoes
1 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon white pepper
2/3 package potato and cheddar cheese pierogies, l6.9 ounces
1/4 pound snap peas, or edible pod peas , ends and strings removed
1/4 cup chopped parsley
fat-free grated parmesan cheese, optional
Method
In a stockpot, over medium heat, combine onion, mushrooms, garlic and carrots with 1 cup of the chicken broth.
Cook, stirring, about 4 minutes, or until onion is soft.
Add remaining broth, tomatoes, salt, basil, thyme and pepper.
Bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Bring soup to a boil, add pierogies.
Bring again to a boil; cook, uncovered, about 7 minutes, stirring occasionally, until nearly tender.
Add peas; boil 2 minutes longer.
Before serving, sprinkle soup with chopped parsley and grated cheese.
Per serving: About 229 calories, 23g protein, 40g carbohydrate, 6g fat, 24% calories from fat, 7mg cholesterol, 699 mg sodium, 5g fiber
