4 (14.5 oz. cans) fat-free chicken broth
1 cup frozen green peas
1 cup small uncooked pasta, such as ditalini or orzo
1 bunch scallions, thinly sliced
3 tbs. chopped fresh parsley
4 tbs. white wine (optional)
3 tbs. grated fresh parmesan cheese
Bring the broth to a boil in a large saucepan over medium heat. Add the peas, pasta, scallions and parsley. Reduce heat and simmer 10-12 minutes, or until pasta is tender. Add the wine if desired. Spoon soup into small cups and sprinkle each serving with 1 tsp. grated cheese. This recipe makes 8 1-cup servings for 1 point each.
6 cups fresh chicken stock
1 ham bone
2 sprigs rosemary
2 bay leaves
2 tbs. olive oil
1 Spanish onion, finely chopped
1 clove garlic, finely minced
2 cups dried cannellini beans (white kidney beans)
2 cups leftover ham, chopped
1 bunch escarole, chopped or sliced
Put the chicken stock in a crock pot and add the ham bone, 1 sprig rosemary and bay leaves.
Cook for several hours on high or overnight on low heat. Remove the ham bone, rosemary sprig and bay leaves. Let the stock cool for several hours and skim off the fat.
Saute' the onions and garlic in the olive oil until translucent, being careful not to burn the garlic. Add to the stock along with the rinsed beans, 1 sprig of rosemary and the ham.
Cook in the crock pot (high heat) for several hours until the beans are tender.
Add the escarole 15 minutes prior to serving. Cook until wilted. Makes about 12 cups.
A 1-cup serving is 3 points.