Print
ShareThis
Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Tomato and Turkey Soup with Pesto
Yield: Makes 4 servings
Need an idea for that leftover turkey? In only 20 minutes, you can prepare this tasty soup that's both healthy and satisfying!
Ingredients:
1
cup uncooked rotini pasta
1
can (10-3/4 ounces) condensed reduced-sodium tomato soup, undiluted
1
cup fat-free (skim) milk
2
cups (8 ounces) frozen Italian-style vegetables
2
tablespoons prepared pesto
1
cup coarsely chopped skinless cooked turkey
2
tablespoons grated Parmesan cheese
Preparation:
1.
Cook pasta according to package directions, omitting salt; drain. Set aside.
2.
Meanwhile, combine soup, milk, vegetables and pesto in medium saucepan. Bring to a boil over medium heat; reduce heat to low. Simmer, partially covered, 10 minutes or until vegetables are tender. Add pasta and turkey. Cook 3 minutes or until heated through. Sprinkle with cheese just before serving.
Nutritional Information:
| Serving Size: 1-1/2 cups soup with 1-1/2 teaspoons Parmesan cheese | |
| Sodium | 462 mg |
| Protein | 18 g |
| Fiber | 3 g |
| Carbohydrate | 38 g |
| Cholesterol | 28 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 21 % |
| Calories | 285 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 2 |
This recipe appears in:
Soups
