Creamy Spring Soup

At the end of a long day, there’s nothing better than a bowl of this creamy, indulgent soup. It comes together in a flash, and with so many fresh, delicious veggies, you’ll know you’re filling up on nutrition too!

—Dora Handy, Alliance, OH

Takes: 25 min. • Makes: 2 servings

• 1 can (14 ½ oz.) reduced-sodium chicken broth
• 4 fresh asparagus spears, trimmed and cut into 2-in. pieces
• 4 baby carrots, julienned
• ½ celery rib, chopped
• 1 green onion, chopped
• Dash garlic powder
• Dash pepper
• ¾ cup cooked elbow macaroni
• 1 can (5 ½ oz.) evaporated milk
• ¾ cup fresh baby spinach

In a large saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through.

1 ⅓ cups: 207 cal., 6g fat (4g sat. fat), 28mg chol., 677mg sod., 26g carb. (12g sugars, 2g fiber), 12g pro. Diabetic exchanges: 1 starch, 1 vegetable, ½ whole milk.