Easy & Healthy Mediterranean Fish Soup Recipe

INGREDIENTS

4 ounces uncooked pastina or other small pasta Nonstick cooking spray 3/4 cup chopped onion 2 cloves garlic, minced 1 teaspoon fennel seeds 1 can (about 14 ounces) no-salt-added stewed tomatoes 1 can (about 14 ounces) fat-free reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1/2 teaspoon black pepper 1/4 teaspoon ground turmeric 8 ounces firm, white-fleshed fish, cut into 1-inch pieces 3 ounces uncooked small shrimp, peeled and deveined

PREPARATION:

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Spray large nonstick saucepan with cooking spray. Add onion, garlic and fennel seeds; cook over medium heat 3 minutes or until onion is tender.
3. Stir in tomatoes, chicken broth, parsley, pepper and turmeric. Bring to a boil; reduce heat and simmer 10 minutes. Add fish and cook 1 minute. Add shrimp and cook until shrimp just begin to turn pink and opaque.
4. Divide pasta among 4 bowls; ladle soup over pasta.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups soup with 1/2 cup cooked pasta Sodium 111 mg Protein 19 g Fiber 3 g Carbohydrate 28 g Cholesterol 59 mg Saturated Fat <1 g Total Fat 2 g Calories from Fat 10 % Calories 209 DIETARY EXCHANGE: Starch 1-1/2 Vegetable 1-1/2 Meat 1-1/2