Light Soup Food
LIGHT MINESTRONE
Steps:
- Bring broth to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes. Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.
COOKING LIGHT LOADED POTATO SOUP
I made this with regular potatoes and left the skins on. I didn't use low-fat milk or reduced-fat sour cream (I don't care for either one). I did use turkey bacon instead of regular bacon (it's what I had). This is quick to prepare, and very flavorful--difficult to stop eating. Absolutely love it. Recipe courtesy of October 2010 Cooking Light
Provided by AmyZoe
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pierce potatoes with a fork.
- Microwave on high 13 minutes or until tender.
- Cut in half and cool slightly.
- While potatoes cook, heat oil in a saucepan over medium-high heat.
- Add onion and saute 3 minutes.
- Add broth.
- Combine flour and 1/2 cup milk.
- Add to pan with 1 1/2 cups milk.
- Bring to a boil and stir often.
- Cook 1 minute.
- Remove from heat and stir in sour cream, salt, and pepper.
- Arrange bacon on a paper towel on microwave-safe plate.
- Cover with a paper towel and microwave on high for 4 minutes.
- Crumble bacon.
- Discard potato skins.
- Coarsely mash potatoes into soup.
- Top with cheese, green onions, and bacon.
Nutrition Facts : Calories 335.5, Fat 11.4, SaturatedFat 5.2, Cholesterol 26, Sodium 498.6, Carbohydrate 47.2, Fiber 4.2, Sugar 10.1, Protein 12.5
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