Pea-and-Pasta Soup Sips

Pea-and-Pasta Soup Sips Recipe
You can either dish up the soup in the kitchen or serve it from a tureen on the table.

Yield:

6 servings (serving size: 1 cup soup and 1 teaspoon cheese)

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 7 %
Fat 0.9 g
Satfat 0.4 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 7.6 g
Carbohydrate 16.7 g
Fiber 1.7 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 562 mg
Calcium 40 mg

Ingredients

3 (16-ounce) cans fat-free, less-sodium chicken broth
1 1/2 cups frozen green peas
3/4 cup small uncooked pasta (such as pastina, orzo, or ditalini)
2 tablespoons chopped fresh parsley
3 tablespoons Riesling or other slightly sweet white wine
2 tablespoons grated fresh Parmesan cheese

Preparation

Bring broth to a boil in a large saucepan over medium-high heat. Add peas, pasta, and parsley. Reduce heat; simmer 5 minutes or until pasta is tender. Stir in wine. Spoon soup into small cups, and sprinkle with cheese.

Note:

December 2000
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