Chicken Broth with Angel Hair Pasta

Makes 4 servings

Ingredients

4 cups coarsely chopped escarole
2 cups sliced carrots
5 cups low-sodium chicken broth
4 1/2 ounces angel-hair pasta (capellini)
1 tablespoon + 1 teaspoon grated Parmesan cheese
Freshly ground black pepper to taste

Fill medium saucepan with 1" water; set steamer rack in saucepan. Place escarole
and carrots on rack. Bring water to a boil; reduce heat to low. Steam vegetables
over simmering water, covered, 15 minutes, until tender. In separate medium
saucepan, bring broth to a boil. Reduce heat to low; let simmer until ready to use.
In large pot of boiling water, cook angel hair 3 minutes, until tender. Drain;
return pasta to pot. Add 1 cup of the simmering broth; stir to keep pasta from
sticking together. Divide pasta mixture evenly among 4 soup bowls; add an equal
amount of escarole, carrots and remaining broth to each bowl. Sprinkle each
portion with 1 teaspoon Parmesan cheese, then the pepper.

SERVING SIZE:  3 cups

POINTS:  3.5

SELECTIONS:  3 Vegetables, 1 1/2 Breads, 35 Optional Calories

PER SERVING: 196 Calories, 3 g Total Fat, 1 g Saturated Fat,
0 mg Cholesterol, 130 mg Sodium, 33 g Total Carbohydrate,
4 g Dietary Fiber, 9 g Protein, 69 mg Calcium