Red Potato Soup with Pasta & Peas
This marvelous soup is much like a minestrone: Vegetables combined with pasta in a light broth sprinkled with Parmesan.
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1-3/4 cups sliced leek or onion
  • 3 garlic cloves, minced
  • 2 cups canned chicken broth diluted with 3-1/2 cups water, or 5-1/2 cups homemade chicken broth
  • 1/2 pound red-skinned potatoes, cut into chunks
  • 4 ounces small elbow macaroni
  • 1 ounce (not oil-packed) sun-dried tomatoes
  • 1 cup frozen peas
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

1. In flameproof casserole or Dutch oven, heat oil over medium heat. Add leek and garlic, and saute until leek is tender, about 6 minutes.

2. Add diluted chicken broth, potatoes, and pasta; cover and bring to a boil over high heat. Reduce heat to low and simmer until potatoes and macaroni are tender, 20 to 25 minutes.

3. Meanwhile, place sun-dried tomatoes in a small heatproof bowl. Ladle out about 1 cup of hot broth and pour over sun-dried tomatoes. Set aside for 10 minutes to soften. Then drain tomatoes, returning soaking liquid to casserole. Cut softened tomatoes into strips.

4. When potatoes and macaroni are tender, add sun-dried tomato strips, peas, and black pepper to soup. Simmer until peas are heated through, about 3 minutes. Ladle soup into bowls, sprinkle with Parmesan and serve.

Nutritional Information
Per serving: 319 calories, 8.3g total fat, 2.1g saturated fat, 4g monounsaturated fat, 0.8g polyunsaturated fat, 5.1g dietary fiber, 13g protein, 50g carbohydrate, 6mg cholesterol, 691mg sodium.
Good source of: fiber, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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