Macaroni, Cheese and Broccoli Soup
Kale Soup

Macaroni, Cheese and Broccoli Soup 

4 oz. dry elbow pasta 

2 cups broccoli florets, chopped into small pieces 

1 ½ cups 2% sharp cheddar cheese, grated 

2 tbsp. Parmesan cheese 

1 ½ cups onion, chopped 

1 large carrot, chopped 

1 stalk celery, chopped 

2 ½ cups low sodium fat-free chicken broth 

1 cup fat-free milk 

2 cloves garlic, minced 

1 Tbsp. butter 

2 Tbsp. flour 

½ teas. dry mustard 

pinch nutmeg 

salt and pepper to taste 

Place a large pot of salted water over medium-high heat and cook the pasta according to package directions to the al dente stage.  Melt the butter in a large soup pot or Dutch oven and add the chopped onion, carrot, celery and garlic to the melted butter.  Sauté these vegetables over low heat until they are soft, about 5 minutes.  Add the flour and some pepper to the pot and stir until smooth.  Add the chicken broth slowly to the pot and then add the milk, nutmeg and dry mustard and whisk constantly.  Adjust heat to medium-low and bring the ingredients in the pot to a slow boil,  Cover the pot and cook on low for 10-15 minutes.  Add the broccoli florets, parmesan cheese and stir well.  Add salt and pepper to taste.  Cook the soup, uncovered, for about 5 minutes until the broccoli is cooked.  Remove pot from heat and wait until the soup stops boiling.  Add the cheddar cheese a little at a time, mixing well until the cheese melts.  Return the cooked pasta to the soup and mix well.  If needed, adjust salt and pepper.  Eat soup right away so the pasta does not absorb all the broth.  Recipe makes 5 servings  Estimated WW Smart points Blue, Green or Purple is 6 per serving   

Kale Soup 

1 bunch kale, washed, dried and shredded 

½ head savoy cabbage, shredded 

1 lb. chorizo sausage, sliced 

1 medium onion, chopped 

2 15 oz. cans kidney beans, rinsed and drained 

1 15 oz. can garbanzo beans, rinsed and drained 

5 cups fat-free low-sodium chicken broth 


4 cups potatoes, diced 

2 Tbsp. red bell peppers, chopped 

3 cloves garlic, minced 

2 Tbsp. olive oil 

1 teas. red pepper flakes (or to taste), optional 

salt and pepper to taste 

Place a large soup pot or Dutch oven over medium heat and add the olive oil to the pot.  Stir in the onion and garlic and cook until soft.  Add the sausage, kidney beans, garbanzo beans, red pepper, and potatoes to the pot and season with salt and pepper.  Add the chicken broth to the pot and add enough water so everything in the pot is covered with liquid.  Bring the liquid to a boil, reduce heat and simmer the soup until the potatoes are done.  Adjust salt and pepper if necessary.  Add the red pepper flakes.  Stir in the kale and cabbage, increase heat and bring soup to a gentle boil.  Cook soup for about 5 minutes until kale is cooked.  It may be necessary to add more broth or water if soup is too thick.  Recipe makes 12 servings Estimated WSmart points Blue, Green or Purple is 4 per serving