Quick Pierogi Minestrone

Serving Size : 4
Ingredients

for prepare Quick Pierogi Minestrone

:

Amount	Measure	Ingredient - Preparation Method
1	large	onion - finely chopped
1/4	pound	mushrooms - sliced
1		garlic clove - minced
2	medium	carrots - thinly sliced
47 1/2	ounces	low-salt chicken broth - divided
l6 ounces canned tomatoes quick pierogi minestrone
1	teaspoon	dried basil leaves
1/4	teaspoon	dried thyme leaves
1/4	teaspoon	white pepper
2/3	package	potato and cheddar cheese pierogies
l6.9 ounces quick pierogi minestrone
1/4	pound	snap peas
or edible pod peas ends and strings removed quick pierogi minestrone
1/4	cup	chopped parsley

1. In a stockpot, over medium heat, combine onion, mushrooms, garlic and carrots with 1 cup of the chicken broth. Cook, stirring, about 4 minutes, or until onion is soft. Add remaining broth, tomatoes, salt, basil, thyme and pepper. Bring to a boil. 2. Cover, reduce heat, and simmer 15 minutes. 3. Bring soup to a boil, add pierogies. Bring again to a boil; cook, uncovered, about 7 minutes, stirring occasionally, until nearly tender. 4. Add peas; boil 2 minutes longer. Before serving, sprinkle soup with chopped parsley and grated cheese. Per serving: About 229 calories, 23g protein, 40g carbohydrate, 6g fat, 24% calories from fat, 7mg cholesterol, 699 mg sodium, 5g fiber.

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