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

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

Recipe by Cooking Light September 2004


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

Recipe Summary

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


Ingredient Checklist


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.


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.