MEDITERRANEAN-STYLE SHRIMP AND VEGETABLE SOUP

A fragrant vegetable soup with a citrus accent.

6 first-course servings (about 1½ cups each)

2 cups sliced mushrooms

½ cup each: chopped onion, green bell pepper

3 cloves garlic, minced

1 can (16 ounces) reduced-sodium whole tomatoes, undrained, coarsely chopped,

1 can (8 ounces) reduced-sodium tomato sauce

1 pound peeled, deveined shrimp

1–2 cups vegetable broth

½ cup dry white wine or orange juice

½–1 cup clam juice

2 strips orange zest (3 × ½ inches)

2 bay leaves

¾ teaspoon each: dried marjoram and savory leaves

¼ teaspoon crushed fennel seeds

Salt and pepper, to taste

1. Sauté mushrooms, onion, bell pepper, and garlic in lightly greased large saucepan, covered, until vegetables are tender, 8 to 10 minutes. Add remaining ingredients, except salt and pepper, and heat to boiling; reduce heat and simmer, covered, 10 to 15 minutes. Remove bay leaves; season to taste with salt and pepper.

Per Serving:

Calories: 121

% of calories from fat: 8

Fat (gm): 1.1

Saturated fat (gm): 0.2

Cholesterol (mg): 115.6

Sodium (mg): 211

Protein (gm): 14.8

Carbohydrate (gm): 10.7

Exchanges:

Milk: 0.0

Vegetable: 2.0

Fruit: 0.0

Bread: 0.0

Meat: 1.0

Fat: 0.0