| Total sodium per serving: 218mg |
Total calories per serving: 276 |
Servings: 4 |
Ingredients
- 4 oz dry Angel Hair pasta, cooked, drained and rinsed
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp canola oil
- 2 cups broccoli florets
- 1 cup diced red bell pepper
- 8 oz cooked medium sized shrimp, peeled and deveined
- 28 oz no salt added vegetable broth
- 14 oz no salt added chicken broth
- 1 tsp red pepper flakes
- 1 tsp sesame oil
Directions
1. In large saucepan cook the garlic and ginger in canola oil over medium heat for 30 seconds.
2. Add broccoli and red bell pepper. Cover and cook for 4 minutes or until crisp and tender.
3. Add shrimp and cook for 1 minute.
4. Carefully add the broth with red pepper flakes and sesame oil. Bring to a boil, reduce heat.
5. Add the cooked pasta and let simmer for 3 minutes.
6. Remove from heat, divide into 4 servings and serve.
Tip: Use 8 oz of shrimp from a frozen shrimp ring if you are in a hurry – just thaw and place on paper toweling of absorb excess moisture, remove tails and they are ready for the soup.
Author Unknown – revised for low sodium.
