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Spring Vegetable Soup With Shells

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Spring, Quick, Healthy
Ingredient: 
Vegetable

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