Mind the Waistline: Light & Hearty Angel Hair SoupKelsey Banfield
There is no better way to warm up in the winter than with a hot cup of soup. There are all kinds of delicious soups recipes to choose from. Some people make creamy soups, others use lots of decadent cheese. I love all of those soups, and more. Around the holidays I try to balance my eating habits. When I’m not indulging in decadent cheesecake I tend to stick to lighter fare. In the soup world this means steering clear of cream and cheese, focusing instead on low-sodium broth and fresh herbs for flavor. This easy soup totally fits the bill. You can have it bubbling on the stove in minutes, it is light, healthy, and the whole family will love it.
Light & Hearty Angel Hair Soup
adapted from Apples for Jam by Tessa Kiros
4 cups low-sodium chicken broth
3 tablespoons tomato sauce or crushed tomatoes with juices
1/2 pound angel hair pasta or vermicelli
6-7 leaves of fresh or frozen basil
1 – 2 tablespoons olive oil
Parmesan cheese for serving
1. Bring the broth, tomato sauce and basil to a simmer over medium heat. Add the angel hair and cook until just al dente. Add the fresh basil and cook for one minute more.
2. Scoop into bowls and serve with a glug of olive oi and sprinkle of fresh Parmesan cheese.