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Pea-and-Pasta Soup Sips

Yield 6 servings (serving size: 1 cup soup and 1 teaspoon cheese)
You can either dish up the soup in the kitchen or serve it from a tureen on the table.

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

Nutrition 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

How to Make It

  1. 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.