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Ingredientes
- 3Â 1/2 c. broth, vegetable
- 1 bn green onions, minced
- 1 x carrot, thinly sliced
- 1 stalk celery, sliced
- 1/2 c. vegetable rotelli
- 1/2 c. sliced fresh mushrooms
- 1/2 c. frzn peas
- 1/2 c. frzn corn kernels
- 1Â 1/2 Tbsp. light miso
- 1/2 Tbsp. minced cilantro or possibly parsley
- Â Â Servings: 2.
- Â Â Preparation Time: 10 min.
- Â Â Cooking Time: 10 min.
Direcciones
- Place broth in a saucepan. Add in green onions, carrots, celery and pasta.
- Bring to a boil, cover, reduce heat and simmer for 5 min. Add in mushrooms, peas and corn. Continue to cook for 5 min. Remove a small amount of broth to a bowl. Stir in miso and mix well.Add in to soup along with the cilantro. Mix well and serve.
- Hint: This can be a good way to use up some of the vegetables in your refrigerator and freezer. Keep the pcs small or possibly thin so which they cook quickly. Other pastas may also be used for variation.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 649g | |
| Recipe makes 2 servings | |
| Calories 347 | |
| Calories from Fat 19 | 5% |
| Total Fat 2.22g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2208mg | 92% |
| Potassium 597mg | 17% |
| Total Carbs 69.92g | 19% |
| Dietary Fiber 7.2g | 24% |
| Sugars 11.41g | 8% |
| Protein 13.49g | 22% |
