Spinach and Pasta Soup

1 tablespoon vegetable oil
1/4 cup thinly sliced onion
1 garlic clove, minced
5 cups low-sodium chicken broth
1 bay leaf
1/2 teaspoon Nu-Salt®
1/2 teaspoon oregano, crushed
1/8 teaspoon pepper
5 ounces fresh spinach, washed and coarsely chopped
1/2 cup pastina (uncooked)

In saucepan in hot oil, cook and stir onion and garlic about 4 minutes. Add chicken broth, bay leaf, Nu-Salt®, oregano and pepper; bring to a boil. Simmer about 10 minutes. Add pastina; simmer 5-7 minutes. Add spinach; cook 2-3 minutes. Discard bay leaf; season with additional pepper, if desired.

Makes 4 1 1/2-cup servings.

Diabetic Exchanges: 1 bread exchange, 1 vegetable exchange, 1/2 fat exchange

Nutrient analysis per serving:
Calories: 150
Protein: 6 grams
Fat: 4 grams
Carbohydrate: 18 grams
Sodium: 100 milligrams
Potassium: 665 milligrams
Cholesterol: 0 milligrams



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