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Add a photoLow Sodium, Healthy Version of Pasta Soup
Ingredients
- 2 tablespoons or less extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large organic carrots, diced
- 4 large celery ribs, chopped
- 4 plum tomatoes, peeled, seeded and chopped
- 2 garlic cloves, minced
- 1/4 tsp. dried rosemary
- 5 cups low sodium organic chicken stock or beef stock (your preference)
- 14.5oz box of Barilla Plus multigrain rotini
- 2 cups chopped fresh spinach
- 10-12 turns of pepper mill
- 1/4 cup low salt parmesan cheese optional
Directions
- Heat oil over medium-high heat in large saucepan.
- Add onion, carrot, celery and cook until the onions are translucent.
- Add tomotoes, garlic and rosemary and stir for one minute.
- Add chicken or beef stock and bring to boil.
- While soup is cooking make pasta according to package directions.
- Soup is ready when the carrots are soft.
- Place pasta in bottom of bowl and add soup to cover.
- Place small handfull of spinach on top of soup and add parmesan if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 283g | |
| Recipe makes 8 servings | |
| Calories 68 | |
| Calories from Fat 18 | 26% |
| Total Fat 2.06g | 3% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 135mg | 6% |
| Potassium 469mg | 13% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.83g | 3% |
| Protein 5.47g | 9% |
Reviews
June 17, 2008
Low sodium is not necessary, simply add salt to taste.I've cooked/tasted this recipe!
