Low Fat Pasta Recipes

Ingredients:

1 large onion, finely chopped
1/4 lb mushrooms, sliced
1 garlic clove, minced
2 medium carrots, thinly sliced
47 1/2 oz low-salt chicken broth, divided
l6 ounces canned tomatoes
1 tsp dried basil leaves
1/4 tsp dried thyme leaves
1/4 tsp white pepper
2/3 package potato and cheddar cheese pierogies -l6.9 ounces
1/4 lb snap peas -or edible pod peas -ends and strings removed
1/4 cup chopped parsley
fat-free grated parmesan cheese, optional

Instructions:

1. 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.

2. Cover, reduce heat, and simmer 15 minutes.

3. Bring soup to a boil, add pierogies. Bring again to a boil; cook,
uncovered, about 7 minutes, stirring occasionally, until nearly tender.

4. 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.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:30

Servings: 4