From Paulette Vickery's Recipe Collection

WW: ITALIAN SPAGHETTI SOUP

soups

2 teaspoon olive oil
2 cup cloves garlic, minced
1 can tomatoes, 14.5oz
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 cup water
1 each vegetable bouillon cube
5 1/2 oz uncooked spaghetti

Heat oil in a large sauce pan and saute garlic for 1 minute. Add tomatoes, tomato paste, basil, and oregano, and bring to a boil. Add water and bouillon cube, and bring to a boil. Break spaghetti into short pieces. Add spaghetti to soup, and simmer for 16 minutes, or until pasta is tender. Garnish with homemade croutons if desired. Per serving: 3 1/2 points, calories, 193.6, protein 6.2 G, fat 2.9 G, saturated fat 0.4 G, carbohydrate 34 G, fiber 2.1 G, cholesterol 0 MG, iron 2.4 MG, sodium 247.6 MG, calcium 33.9 MG.

Yield: 4 servings




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