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Spring Vegetable Soup With Shells

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  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

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: 
Spring, Quick, Healthy

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1644 Calories from Fat 147

% Daily Value*

Total Fat 16 g24.3%

Saturated Fat 2.4 g11.9%

Trans Fat 0 g

Cholesterol 1326.9 mg442.3%

Sodium 3367.6 mg140.3%

Total Carbohydrates 173 g57.8%

Dietary Fiber 30.9 g123.5%

Sugars 34.9 g

Protein 189 g377.8%

Vitamin A 988.4% Vitamin C 228.1%

Calcium 68.6% Iron 198.3%

*Based on a 2000 Calorie diet

Spring Vegetable Soup With Shells Recipe