1. Cook pasta as label directs in boiling salted water; drain.
2. Meanwhile, in 4-quart saucepan or saucepot, heat olive oil over medium heat. Add garlic; cook until golden, about 5 minutes.
3. Remove saucepan from heat. Then, carefully add chicken broth, tomatoes with their juice, basil, and 1/2 cup water. Return to heat; heat to boiling. Reduce heat to low; cover and simmer 5 minutes; discard garlic.
4. Add peas and pasta; heat through. Serve soup with grated Parmesan cheese if you like.
1 serving: Calories 290; Carbohydrates 46g; Cholesterol 8mg; Fat 7g; Sodium 705mg
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 5|
|Calories from Fat: 39 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 67.2mg||21 %|
|Sodium 64.9mg||2 %|
|Potassium 457.7mg||12 %|
|Total Carbohydrate 61g||18 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 57.3g|
|Protein 14.7g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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