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Eggplant Soup With Tiny Pasta Categories: low fat, soups/stews 1 large onion; minced 1/2 cup minced celery 3 garlic cloves; minced 2 teaspoons olive oil 2 cups cubed eggplant 2 cups chopped tomatoes 1 3/4 cups defatted chicken stock or vegetable 1/8 teaspoon dried thyme 1/8 teaspoon crushed rosemary 1/2 cup orzo or other tiny pasta; cooked In a 3-quart saucepan over medium heat, sauté the onions, celery and garlic in the oil for 3 minutes. Add the eggplant and tomatoes. Cover and simmer for 10 minutes. Add the stock or broth, thyme and rosemary. Simmer for 20 minutes. Add the pasta and heat through. This recipe yields 4 servings. Nutritional Information Per Serving: Calories: 164; Fat: 3.3 grams (18% of calories); Cholesterol: 1 milligrams; Sodium: 34 milligrams; Fiber (grams) 2.7. Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 53 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 4 servings Preparation Time: 0:00 |
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