You can use any fresh vegetables you want for the zucchini and celery in this soup – carrots, cauliflower or broccoli florets, mushrooms, peas, and green beans are possible choices.
4 entrée servings (about 1¾ cups each)
¾ cup each: chopped onion, cubed zucchini, sliced celery
3–4 cloves garlic, minced
1 teaspoon each: dried rosemary and thyme leaves
⅛ teaspoon crushed red pepper
1 can (15 ounces) each: reduced-sodium chicken broth, reduced-sodium stewed tomatoes, chick peas, rinsed, drained
1 cup uncooked farfalle (bow ties)
Salt, to taste
2–3 teaspoons lemon juice
1. Sauté onion, zucchini, celery, garlic, herbs, and red pepper in lightly greased large saucepan until onion is tender, about 5 minutes; add broth, tomatoes with liquid, and chick peas and heat to boiling. Reduce heat and simmer, covered, 10 minutes. Heat soup to boiling and add pasta; reduce heat and simmer, uncovered, until pasta is al dente, about 8 minutes; season to taste with salt and lemon juice.
Per Serving:
Calories: 322
% of calories from fat: 10
Fat (gm): 3.7
Saturated fat (gm): 0.5
Cholesterol (mg): 0
Sodium (mg): 514
Protein (gm): 11.5
Carbohydrate (gm): 56.4
Exchanges:
Milk: 0.0
Vegetable: 3.0
Fruit: 0.0
Bread: 3.0
Meat: 0.0
Fat: 0.5