I was so cold at lunchtime today-- I just wanted something hot, light, and easy. This soup filled the bill perfectly. I made a 1/3 recipe (using one can of broth), adding about 1 Tbsp green onions to the mix. It's not what I'd call a special occasion soup, but its great for what it is... an almost effortless everyday soup.
Pea-and-Pasta Soup Sips
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 118
- Calories from fat: 7%
- Fat: 0.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.1g
- Protein: 7.6g
- Carbohydrate: 16.7g
- Fiber: 1.7g
- Cholesterol: 2mg
- Iron: 1.2mg
- Sodium: 562mg
- Calcium: 40mg
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.
Pea-and-Pasta Soup Sips Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Soups/Stews
-
Spinach, Pasta, and Pea Soup
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy