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Lower Fat Spicy Italian Ski Team Soup
Prep: 10 min, Cook: 20 min.
Sauté onion, pepper, garlic, and red pepper in oil in large saucepan until tender, 3-4 minutes. Stir in beef broth, water, beans, tomatoes, Italian vegetables, and basil; heat to boiling. Add pasta and simmer, uncovered, until vegetables and pasta are tender, about 10 minutes. Stir spinach into soup; simmer 1-2 minutes. Season to taste with salt and pepper. If desired, add a teaspoon of prepared pesto sauce into each bowl of soup.
Note: You can substitute frozen chopped onion, green pepper, and prepared garlic. You can prepare soup 1-2 days in advance; refrigerate, covered.
Courtesy American Dry Bean Board.
Per serving: calories 200, fat 2.2g, 10% calories from fat, cholesterol 0mg, protein 10.9g, carbohydrates 36.9g, fiber 9.1g, sugar 7.4g, sodium 498mg, diet points 2.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 1.8, Lean meat: 0.0, Fat: 0.3, Sugar: 0.0, Very lean meat protein: 1.0
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