Broccoli Soup



    1 cup chopped carrots(about 2 medium)

    1 cup chopped celery (about 2 stalks)

    ¾ cup chopped onions (about 1 medium)

    3 Tbsp. oil

    2 cans (141/2 oz.) fat-free reduced-sodium chicken broth

    ½ tsp. pepper

    4 ½ cups broccoli florets (about 2 small bunches)

    ½ cup Minute Premium Brown Rice, uncooked

    2 cups lowfat milk

    ¼ cup grated Parmesan cheese

    Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat for 5 minutes.  Add broth and pepper;  stir.  Bring to a boil.

    Stir in broccoli and rice.  Reduce heat to medium-low;  simmer 10 to 15 minutes or until vegetables are tender, stirring frequently. 

    Add soup in batches, to blender or food processor;  cover.  Blend until pureed.  Return soup to saucepan.  Add milk and cheese;  cook until heated through, stirring occasionally. 

    Nutrition Information(serving size, 1 cup) Makes 8 servings

    Calories- 160; total fat- 8 gm; saturated fat- 2 gm; cholesterol- 10 mg; sodium- 370 mg;  carbohydrate- 14 gm; fiber- 2 gm; sugars- 6 gm; protein- 9 gm;  Exchanges- ½ starch, 1 vegetable, 1 lean meat, 1 fat