1 teaspoon vegetable oil
½ cup chopped onion
1 clove garlic, chopped
29 ounces reduced-salt chicken broth
32 ounces tomatoes
1/3 cup alphabet pasta
½ cup parsley
2 cups chopped broccoli
2 cups carrots
2 cups sliced celery
Salt and pepper to taste
2 tablespoons grated Parmesan cheese (optional)
Heat oil in a saucepan over medium heat. Add onion and garlic and cook until the
onion is soft, about 2 minutes, stirring occasionally. Add chicken broth, tomatoes, pasta, and parsley to the saucepan. Bring the liquid to a boil, reduce heat and simmer for 10 minutes. Add broccoli, carrots and celery to soup; cook 10 minutes. Add salt and pepper to taste.
Ladle soup into serving bowls and sprinkle with Parmesan cheese.
Makes 15 (2/3 cup) servings.
Per Serving: 50 calories; 1gm fat; 3gm protein; 194 mg sodium