Chicken Broth with Angel Hair Pasta
4 cups coarsely chopped escarole
2 cups sliced carrots
5 cups low-sodium chicken broth
4 1/2 ounces angel-hair pasta (capellini)
1 tablespoon + 1 teaspoon grated Parmesan cheese
Freshly ground black pepper to taste
Fill medium saucepan with 1" water; set steamer rack in saucepan. Place escarole
and carrots on rack. Bring water to a boil; reduce heat to low. Steam vegetables
over simmering water, covered, 15 minutes, until tender. In separate medium
saucepan, bring broth to a boil. Reduce heat to low; let simmer until ready to use.
In large pot of boiling water, cook angel hair 3 minutes, until tender. Drain;
return pasta to pot. Add 1 cup of the simmering broth; stir to keep pasta from
sticking together. Divide pasta mixture evenly among 4 soup bowls; add an equal
amount of escarole, carrots and remaining broth to each bowl. Sprinkle each
portion with 1 teaspoon Parmesan cheese, then the pepper.
SERVING SIZE: 3 cups
POINTS: 5 (3.5)
PER SERVING: 196 Calories/3 g Total Fat/1 g Saturated Fat
130 mg Sodium/33 g Total Carbohydrate
4 g Dietary Fiber/9 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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