- 8
Ingredients
- 1 cup (1-inch) cubed carrot $
- 1 cup (1-inch) cubed onion
- 1 cup coarsely chopped mushrooms
- 1 cup (1-inch) pieces celery
- 1 cup (1-inch) pieces red bell pepper
- 2 tablespoons extravirgin olive oil
- 1 cup water
- 2 tablespoons chopped fresh rosemary
- 1/4 teaspoon salt
- 4 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 2 cups uncooked whole wheat rotini pasta
Preparation
Step 1
Preparation
Preheat oven to 375°.
Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.
Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.
Nutritional Information
Amount per serving
Calories: 176
Calories from fat: 25%
Fat: 4.8g
Saturated fat: 0.8g
Monounsaturated fat: 3g
Polyunsaturated fat: 0.7g
Protein: 17.9g
Carbohydrate: 15.5g
Fiber: 2.3g
Cholesterol: 33mg
Iron: 1.5mg
Sodium: 450mg
Calcium: 45mg