Here’s another points+-friendly recipe for you. And this one was actually good! 
It says this is about 1 point per serving, so I guess it’s maybe 2-3 points+ per serving. Either way, it’s really good! We really had no complaints on this one. We had some left over the next day for lunch, and Toby said he liked it even MORE the next day. He said he prefers the red pepper to be a little softer. This came together very quickly, and it’s great on a cold or rainy day!
rating: 9
Angel Hair & Fresh Vegetable Soup
(www.jaimescookbook.com)
Ingredients:
1 medium carrot, peeled and thinly sliced (I used 3/4 c. sliced baby carrots)
1 medium sweet red pepper, seeded and cut into very thin slices
1 quart water
1 quart low-sodium non-fat chicken or vegetable broth
1/2 tsp. dried basil (adjust to taste)
1/4 tsp. dried oregano (adjust to taste)
1/4 tsp. dried thyme (adjust to taste)
1 cup packed fresh spinach, thinly sliced
1/4 lb. fresh mushrooms, thinly sliced
2 oz. dry angel hair pasta, broken in quarters
3 Tbsp. grated Parmesan cheese
Directions:
Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender. Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente. Ladle into serving bowls, and sprinkle each with Parmesan cheese.
Yields approx. 8 (1 cup) ServingsPoints- 1 per serving
Nutritional Info: (per serving) 56 calories, 1 g. fat, 1 g. fiber
