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

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.

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