Italian Fish Soup the Editors of Publications International, Ltd.
Makes 2 servings
|4||ounces fresh halibut or haddock steak, 1 inch thick|
|1||cup meatless spaghetti sauce|
|3/4||cup fat-free reduced-sodium chicken broth|
|1||teaspoon dried Italian seasoning|
|3/4||cup uncooked small pasta shells|
|1-1/2||cups frozen vegetable blend, such as broccoli, carrots and water chestnuts or broccoli, carrots and cauliflower|
- Remove skin from fish. Cut fish into 1-inch pieces. Cover and refrigerate until needed.
- 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.
- 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.
|Serving Size:||2 cups soup|
|Calories from Fat||21 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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