Italian Style Chicken Soup
Serve with breadsticks.

Serves: 4

• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 small onion, chopped
• 3 large garlic cloves, chopped
• 1 tablespoon dried basil
• 2 teaspoons fennel seeds
• 1/4 teaspoon dried crushed red pepper flakes
• 6 cups canned fat-free low-sodium chicken broth
• 2 medium zucchini, diced
• 1 carrot, diced
• 1 - 8 ounce package mini farfalle
• 1 1/2 cups diced cooked chicken

Grated Parmesan cheese for garnish (optional)

Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes.

Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil.

Add pasta and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls and pass fresh grated Parmesan cheese for garnish.

Per Serving (does not include parmesan cheese): 406 Calories; 7g Fat (14.0% calories from fat); 1g Saturated Fat; 42g Protein; 56g Carbohydrate; 5g Dietary Fiber; 45mg Cholesterol; 806mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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