As soon as the cold weather starts to set in I want soup! This soup is super healthy and easy!Ingredients
1 quart low-sodium chicken broth
1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended)
1 cup frozen green peas
2 cups baby spinach
3/4 cup mushrooms, quartered
1/2 teaspoon kosher salt
Freshly ground black pepper
4 tablespoons shredded Parmesan
Directions
Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese.
Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg
recipe courtesy of Dana Angelo White/Food Network
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