| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Low-sodium chicken broth |
| 1/2 |
c |
Water |
| 5 |
tb |
No-salt-added tomato paste |
| 1/4 |
c |
Orzo or pastini (tiny pasta for soup) |
| 1/3 |
c |
Chopped fresh spinach, rinsed, pressed dry, stems removed OR |
| 1/3 |
pk |
(10-oz) frozen chopped spinach, thawed |
| 1/4 |
c |
Sliced green onion |
| 1/4 |
ts |
Freshly ground black pepper |
INSTRUCTIONS
In a saucepan over medium-high heat, combine chicken broth, water and
tomato paste. Whisk until smooth. Bring to a boil. Add pasta, reduce heat
to medium and cook 5 to 7 minutes, or until pasta is tender. Stir in
spinach and onions and cook 5 additional minutes. Add pepper and serve hot.
Yields: 4 1-cup servings.
81 calories; 0 mg cholesterol; 0 gm saturated fat; 5 gm protein; 84 mg
sodium; 0 gm polyunsaturated fat; 13 gm carbohydrate; 1 gm total fat; 0 gm
monounsaturated fat.
Source: March 1997 PG&E Spotlight Newsletter Posted to MM-Recipes Digest V4
#079 by Frances_M._Say@bakermck.com on 97
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