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Quick Pierogi Minestrone

soups & stews, pastanoodle, dumplings

1 large onion; finely chopped
1/4 pound mushrooms; sliced
1 garlic clove; minced
2 medium carrots; thinly sliced
47 1/2 ounces low-salt chicken broth; divided
l6 ounces canned tomatoes
1 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon white pepper
2/3 package potato and cheddar cheese pierogies
--l6.9 ounces
1/4 pound snap peas
--or edible pod peas
--ends and strings removed
1/4 cup chopped parsley
fat-free grated parmesan cheese; optional

1. In a stockpot, over medium heat, combine onion, mushrooms, garlic and carrots with 1 cup of the chicken broth. Cook, stirring, about 4 minutes, or until onion is soft. Add remaining broth, tomatoes, salt, basil, thyme and pepper. Bring to a boil.

2. Cover, reduce heat, and simmer 15 minutes.

3. Bring soup to a boil, add pierogies. Bring again to a boil; cook, uncovered, about 7 minutes, stirring occasionally, until nearly tender.

4. Add peas; boil 2 minutes longer. Before serving, sprinkle soup with chopped parsley and grated cheese.

Per serving: About 229 calories, 23g protein, 40g carbohydrate, 6g fat, 24% calories from fat, 7mg cholesterol, 699 mg sodium, 5g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 4 servings

Preparation Time: 0:30

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