Spinach and Seafood Soup

This tasty spinach and seafood soup is a soup for everyone (don’t let the spinach fool you!)

Preparation Time: 15 minutes
6 cups (48 oz) chicken broth, fat-free, low-sodium 12 oz fish fillet (sole or flounder), skinless 1 cup water 1 Tbsp soy sauce, low-sodium 8 oz tiny shrimp, cooked ½ Tbsp ginger, minced 1 cup cucumber, peeled and sliced ½ Tbsp garlic, minced 1 cup mushrooms, sliced 1 ½ oz whole wheat spaghetti ¼ cup green onions, chopped 4 cups spinach leaves, chopped
Bring broth, water, soy sauce, ginger, and garlic to a boil in large pan. Break pasta into 1-inch pieces and add to broth mixture. Reduce heat and simmer until pasta is done, about 4 minutes. Slice fish into 1/2 inch cubes. Add shrimp, fish, cucumber, mushrooms, and green onions to broth. Simmer until fish flakes with fork, about 2 minutes. Stir in spinach. Serve hot.
Serves: 10
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 70 Total Fat: 1g Saturated Fat: 0g % of Calories from Fat: 13% % Calories from Sat Fat: 0%		Protein: 10g Carbohydrates: 5g Cholesterol: 45mg Dietary Fiber: 1g Sodium: 340mg
Each serving provides: An excellent source of vitamins A and K, and selenium, and a good source of vitamins B12 and D, phosphorous, and manganese.

Recipe courtesy of the University of Illinois Extension Recipes for Diabetes.
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