Wedding Soup for 3
14.5 oz can fat free chicken broth 8 oz tomato sauce, w/ basil and oregano
1 tsp Italian Seasoning
1/3 cup uncooked Smart Taste elbow macaroni
1 c. cooked very lean ground beef
1 cup fresh spinach leaves, finely shredded
In 2-quart saucepan, heat broth and tomato sauce to boiling. Add seasonging, pasta and ground beef; return to boiling. Cook 7 to 9 minutes or until pasta is almost tender. Do not drain. Add spinach and cook 1 to 2 minutes longer or until thoroughly heated. If desired, sprinkle individual servings with grated Parmesan cheese.
Yield: 3 servings. Per serving= 268 Calories; 2g Fat (12.5% calories from fat); 16g Protein; 17g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 780mg Sodium. 
No comments:
Post a Comment