 Italian Fish Soup
Makes 2 servings
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Ingredients
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4
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ounces fresh halibut or haddock steak, 1 inch thick
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1
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cup meatless spaghetti sauce
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3/4
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cup fat-free reduced-sodium chicken broth
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3/4
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cup water
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1
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teaspoon Italian seasoning
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3/4
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cup uncooked small pasta shells
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1-1/2
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cups frozen vegetable blend, such as broccoli, carrots and water chestnuts or broccoli, carrots and cauliflower
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1. Remove skin from fish. Cut fish into 1-inch pieces. Cover and refrigerate until needed.
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2. Combine spaghetti sauce, broth, water and Italian seasoning in medium saucepan. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat and simmer, covered, 5 minutes.
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3. Stir in fish and frozen vegetables. Return to a boil. Reduce heat and simmer, covered, 4 to 5 minutes or until fish flakes easily when tested with fork and pasta is tender.
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© Publications International, Ltd.
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Nutrients per Serving
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(2 cups soup)
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Calories
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331
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Calories from Fat
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21 %
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Total Fat
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8 g
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Saturated Fat
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1 g
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Cholesterol
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1 mg
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Carbohydrate
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44 g
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Fiber
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4 g
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Protein
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21 g
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Sodium
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734 mg
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Dietary exchanges
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2 Starch
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3 Vegetable
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2 Meat
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Printed
from fbnr.com
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