4 c Low-sodium chicken broth
1/2 c Water
5 tb No-salt-added tomato paste
1/4 c Orzo or pastini (tiny pasta
-for soup) 1/3 c Chopped fresh spinach,
-rinsed, pressed dry, stems -removed OR 1/3 10-oz. package frozen
-chopped spinach, thawed 1/4 c Sliced green onion
1/4 ts Freshly ground black pepper
In a saucepan over medium-high heat, combine chicken broth, water and tomato paste. Whisk until smooth. Bring to a boil. Add pasta, reduce heat to medium and cook 5 to 7 minutes, or until pasta is tender. Stir in spinach and onions and cook 5 additional minutes. Add pepper and serve hot. 81 calories; 0 mg cholesterol; 0 gm saturated fat; 5 gm protein; 84 mg
sodium; 0 gm polyunsaturated fat; 13 gm carbohydrate; 1 gm total fat; 0 gm monounsaturated fat. Source: March 1997 PG&E Spotlight Newsletter Source: March 1997 PG&E Spotlight Newsletter —–