Guest guest Posted March 12, 1999 Report Share Posted March 12, 1999 * Exported from MasterCook * Vegetable Pasta Soup Recipe By : Weight Watchers, March 1999 Serving Size : 10 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups reduced-salt vegetable juice 2 cups water 1 can diced tomatoes with basil, garlic, and oregano -- (14 1/2 ounces) 1 package frozen pasta, broccoli, corn, and carrots in a garlic seasoned sauce (such as Green Giant Pasta Accents) -- (1-pound) 1 package frozen zucchini, cauliflower, and carrot blend -- (16 ounces) 1/3 cup grated fresh Parmesan cheese -- (1 1/3 ounces) freshly ground pepper -- (optional) Combine first 3 ingredients in a Dutch oven; bring to a boil. Stir in frozen vegetable mixes; return to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Ladle soup into bowls; sprinkle with cheese. Serve with pepper, if desired. Yield 10 servings (servings size: 1 cup soup and about 1 1/2 teaspoons cheese). Points: 2 Per serving: Cal 120 (28% from fat); Pro 4.4g; Fat 3.8g(sat 1.9g); Carb 17.2g; Fib 2.3g; Chol 6mg; Iron 0.7mg; Sod 559mg; Calc 73mg KES 3/12/99 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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