Ingredients:
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Directions:
Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes or until tender. Add water and next 9 ingredients (water through lima beans); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add orzo; cook, uncovered, over medium heat an additional 10 minutes. Ladle soup into individual bowls, and sprinkle with cheese.
Note: Refrigerate remaining soup in an airtight container for up to one week, or freeze it for up to three months.
Serving size: 1 1/2 cups soup and 1 tablespoon cheese
CALORIES 224(12% from fat)
FAT 2.9g (sat 1g,mono 0.7g,poly 0.8g)
PROTEIN 10.6g
CHOLESTEROL 4mg
CALCIUM 127mg
SODIUM 574mg
FIBER 5.2g
IRON 3.3mg
CARBOHYDRATE 40.4g |
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