Contributed By: bluther
Quick Cooking
For a vegetarian version, substitute vegetable broth for the chicken broth
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Calorie
Low Fat
Meal Type: Soups & Stews
Ingredients
2 cans (14-1/2 oz each) reduced-sodium chicken broth
1 Medium potato, peeled and cubed
1 Medium onion, chopped
1 Medium carrot, chopped
1 Celery rib, chopped
1/2 cup Frozen peas
1 Bay leaf
1 teaspoon Italian seasoning
1/8 teaspoon Pepper
1/2 cup Small shell pasta, cooked and drained
1 can (14-1/2 oz) diced tomatoes, undrained
Preparation
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.
Yield: 6 servings
Cook's Notes
One serving = 1 cup
Nutrition Information
Calories: 119
;
Total Fat: 0.5 g
;
Saturated Fat: 0 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 23 g
;
Protein: 5.5 g
;
Vitamin A: 3645 IU
;
Vitamin C: 33 mg
;
Calcium: 77 mg
;
Sodium: 552 mg
;
Iron: 1.5 mg
;
Fiber: 3 g