Per serving: (1 1/2 cups soup and 1 Tbsp Parmesan) 150 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 18 mg Chol, 482 mg Sod, 25 g Total Carb, 6 g Total Sugar, 4 g Fib, 8 g Prot, 119 mg Calc.
Points Plus Value: 4
This recipe was adapted from Weight Watcher's New Complete Cookbook. It is now officially spring, the calendar tells me so, but there are also multiple signs of its presence if you take the time to look around you. The magnolia tree outside our office window is in bloom, the birds are singing and the flowers are peeking up from the earth's shelter. Yet there is still a slight crispness to the air and a hot bowl of soup seems to be the perfect remedy. This particular soup is jam-packed full of good-for-you vegetables. You will be sure to finish every last drop in your bowl!
- 1-2 c green cabbage, thinly sliced (I used napa because it was what I had)
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 all purpose potato, peeled and diced (I used fingerling potatoes and left the skin on)
- 3 c reduced-sodium vegetable broth
- 3 c water
- 1 (14 1/2-oz) can diced tomatoes
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 lb green beans, trimmed and cut into 1/4-inch pieces
- 1 zucchini, chopped
- 2 c cooked small pasta (I used Tinkyada brown rice pasta shells - Love this brand!)
- 1/2 c canned chickpeas, rinsed and drained
- 1/2 c grated Parmesan cheese
Stir in green beans and zucchini; cook, covered , until tender, about 8 minutes. Stir in pasta and chickpeas; cook, stirring, until heated through, about 2 minutes longer. Ladle soup evenly into 8 soup bowls and sprinkle with freshly grated Parmesan.