Tomato And Turkey Soup With Pesto

Recipe Ingredients

1 cup	237ml	Uncooked rotini pasta
1		Reduced-sodium tomato soup - (10 4/4 oz)
1 cup	237ml	Fat-free (skim) milk
2 cups	474ml	Frozen Italian-style vegetables - (8 oz)
2 tablespoons	30ml	Prepared pesto
1 cup	146g / 5.1oz	Coarsely-chopped skinless cooked turkey
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.

Meanwhile, combine soup, milk, vegetables and pesto in medium saucepan. Bring to a boil over medium heat; reduce heat to low. Simmer, covered, 10 minutes or until vegetables are tender.

Add pasta and turkey. Cook 3 minutes or until heated through. Sprinkle with cheese just before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 285; Calories from Fat 21%; Total Fat 7g; Saturated Fat 2g; Protein 18g; Carbohydrates 38g; Cholesterol 28mg; Sodium 462mg; Dietary Fiber 3g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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