Pasta Vegetable Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2		Garlic cloves - minced
1/2		Cupped minced scallions
4 cups	948ml	Low-fat low-sodium chicken broth
1 cup	237ml	Frozen peas - thawed
1/2 cup	31g / 1.1oz	Diced tomatoes
1 cup	110g / 3.9oz	Diced carrot
1/2 teaspoon	2.5ml	Minced rosemary
1/2 cup	118ml	Wagon wheel pasta
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a stockpot over medium-high heat. Add the garlic and scallions and saute for 2 minutes. Add the remaining ingredients except the pasta, cover, and simmer for 25 minutes.

Add the pasta, pepper, and salt and cook an additional 10 minutes until pasta is tender.

This recipe yields 6 servings. Serving size: 1 cup.

Exchanges Per Serving: 1 Starch, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 87; Calories from fat 36; Total Fat 4g; Saturated Fat 1g; Cholesterol 0mg; Sodium 136mg; Total Carbohydrate 12g; Dietary Fiber 3g; Sugars 4g; Protein 4g.

Source:
American Diabetes Association at http://www.diabetes.org

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