INGREDIENTS
1‑1/4
cups canned fat-free reduced-sodium chicken broth
1
cup frozen cut green beans
1/2
cup shredded carrot
1/3
cup (2 ounces) uncoooked orzo or rosamarina
1
teaspoon dried basil
1/4
teaspoon black pepper
1/2
cup sliced yellow summer squash or zucchini
2‑1/2
cups fat-free (skim) milk, divided
3
tablespoons all-purpose flour
1/4
cup shredded low-fat Swiss cheese
PREPARATION:
- Combine broth, green beans, carrot, orzo, basil and pepper in medium saucepan. Bring to a boil over high heat; reduce heat to medium-low. Cover; simmer 10 minutes. Add squash. Cover; simmer about 2 minutes or until vegetables are tender.
- Mix 1/2 cup milk and flour together in small bowl until smooth. Stir into vegetable mixture. Stir in remaining 2 cups milk. Cook and stir over medium heat until mixture boils and thickens. Cook and stir 1 minute more. Stir in Swiss cheese; heat until melted.
This recipe appears in:
Chowders
NUTRITIONAL INFORMATION:
Fiber
2 g
Carbohydrate
26 g
Cholesterol
6 mg
Saturated Fat
<1 g
Total Fat
2 g
Calories from Fat
11 %
Calories
167
Protein
11 g
Sodium
130 mg
DIETARY EXCHANGE:
Vegetable
1
Milk
1/2
Starch
1
Fat
1/2
