 | | Cheesy Lasagna Soup 9 Ww Points |
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1 pound ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups water
2 cans (14 1/2 ounces each) diced tomatoes in olive oil, garlic and spices, undrained
1 can (6 ounces) tomato paste
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 1/2 cups Italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
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| Instructions |
| Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted. |
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| Makes 6 Servings. Per Serving: Calories 460 (Calories from Fat 200); Fat 12g (Saturated 8g); Cholesterol 60mg; Sodium 830mg; Potassium 940mg; Carbohydrate 42g (Dietary Fiber 5g); Protein 28g -- % Daily Value: Vitamin A 40%; Vitamin C 65%; Vitamin D 4%; Calcium 26%; Iron 22%; Folic Acid 22% -- Diet Exchanges: 2 Starch; 2 1/2 High-Fat Meat; 2 Vegetable -- Weight Watcher Points - 9 Points -- Source: http://www.bettycrocker.com/ |
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