Makes 4 servings
Ingredients :
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
2 leeks, halved lengthwise and sliced 1/2-inch thick
2 14-oz. cans reduced-sodium chicken broth
2 cups water
1 15-oz. can navy beans, rinsed and drained
1 tsp. dried thyme, crushed
4 oz. broken dry linguini or fettuccine
1 pound peeled and deveined medium shrimp and/or bay scallops
4 medium Roma tomatoes, coarsely chopped
1 cup fresh arugula or spinach
Freshly ground pepper
Directions :
1. In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender.
2. Add broth, water, beans, and thyme; bring to boiling.
3. Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque.
4. Divide among soup plates. Add tomatoes and arugula. Season to taste with pepper.
Nutrition facts per serving:
Calories 442, Total Fat (g) 7, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 172, Sodium (mg) 1138, Carbohydrate (g) 57, Total Sugar (g) 7, Fiber (g) 9, Protein (g) 42
Source : The Better Homes And Gardens Daily Recipe Mailer
Ingredients :
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
2 leeks, halved lengthwise and sliced 1/2-inch thick
2 14-oz. cans reduced-sodium chicken broth
2 cups water
1 15-oz. can navy beans, rinsed and drained
1 tsp. dried thyme, crushed
4 oz. broken dry linguini or fettuccine
1 pound peeled and deveined medium shrimp and/or bay scallops
4 medium Roma tomatoes, coarsely chopped
1 cup fresh arugula or spinach
Freshly ground pepper
Directions :
1. In 4-quart Dutch oven cook garlic in oil for 15 seconds; add leeks. Cook and stir until tender.
2. Add broth, water, beans, and thyme; bring to boiling.
3. Add linguini. Simmer, uncovered, for 10 to 12 minutes or until pasta is just tender, stirring occasionally. Stir in seafood. Simmer 2 minutes or until seafood is just opaque.
4. Divide among soup plates. Add tomatoes and arugula. Season to taste with pepper.
Nutrition facts per serving:
Calories 442, Total Fat (g) 7, Saturated Fat (g) 1, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 172, Sodium (mg) 1138, Carbohydrate (g) 57, Total Sugar (g) 7, Fiber (g) 9, Protein (g) 42
Source : The Better Homes And Gardens Daily Recipe Mailer
