Spring Vegetable Soup With Shells
|Fat free low sodium chicken broth||8 Cup (128 tbs) (1.9 Liter)|
|Diced carrots||220 Gram (2 Cups)|
|Small pasta shells||4 Ounce (115 Gram / 1 Cup)|
|Thinly sliced asparagus||270 Gram (2 Cups)|
|Frozen tiny peas||10 Ounce (1 Package, 285 Gram)|
|Cooked shrimp||1 1⁄2 Pound (680 Gram, Tiny Size)|
|Thinly sliced green onion||50 Gram (1/2 Cup)|
|Minced parsley||1⁄4 Cup (4 tbs) (15 Gram)|
1. Bring broth to a boil in a 5- to 6-quart (5- to 6-liter) pan over high heat. Stir in carrots and pasta; reduce heat, cover, and boil gently just until carrots and pasta are tender to bite (8 to 10 minutes; or according to package directions).
2. Add asparagus and peas; cook until heated through (about 2 minutes). Remove from heat and keep warm.
3. Combine shrimp, onions, and minced parsley in a small bowl. Ladle soup into bowls and spoon in shrimp mixture. Garnish with parsley sprigs, if desired. Offer salt and pepper to add to taste