Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

The dry-packed tomatoes rehydrate in this quickly made soup, eliminating the need to steep them.

Janice Daciuk
Recipe by Cooking Light September 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Recipe Summary

Yield:
6 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic; sauté 5 minutes. Add broth and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat; simmer 2 minutes. Add pasta and bok choy; simmer 7 minutes or until pasta is done. Discard bay leaf.

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Nutrition Facts

256 calories; calories from fat 28%; fat 8g; saturated fat 2.6g; mono fat 3.9g; poly fat 0.7g; protein 12.1g; carbohydrates 33.9g; fiber 3.9g; cholesterol 25mg; iron 1.1mg; sodium 681mg; calcium 47mg.
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