Recipe - Vegetable Soup With Pesto Swirl

2 Cloves garlic; minced
1 teaspoon Olive oil
5 ounce Fresh spinach; torn into
bite size
1 cn (10.74 oz) chicken broth + 2
cans water; strained
One half teaspoon Salt; optional
2 small Potatoes; peeled and cubed
One fourth cup Longgrain rice
1 cup Frozen corn

In soup pot, saute garlic in oil until soft. Stir in spinach and cook for 1
minute. Add broth, water, salt, potatoes and rice, and bring to a boil.
Reduce to a simmer and cook for about 15 minutes or until potatoes are
tender and rice is cooked. Add corn and cook for about 1 minute.

NOTES : Per serving: cals 129, fat 12 fat calories.

Recipe by: Choose to Lose

Posted to MCRecipe Digest V1 #971 by Carol Taillon taillon@earthlink.net
on Dec 25, 1997