Low Fat Chicken-vegetable Soup Recipe

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

Method

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 1.

In large pot of salted boiling water, cook pasta until a dente.

Drain and refresh under cold water; reserve.

2.In medium saucepan, combine broth, tomatoes, carrots, onions, haricots verts, zucchini and garlic.

Cover and bring to boil.

Reduce heat to a simmer and cook, uncovered, for 15 minutes.

Add chicken, basil, salt and pepper.

Cook 2 minutes.

Stir in olive oil.

Serve hot or at room temperature.

Makes 8 servings.

Preparation time: About 45 minutes.

Cooking time: About 20 to 25 minutes.

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.

Cooks Comments and Tips