I found this in the April 2016 issue of Cooking Light. This will pair perfectly with a salad or sandwich for a quick lunch or dinner.
2 1/2 C. unsalted chicken stock
1 C. part skim ricotta cheese
1/2 tsp. freshly ground black pepper
1 16oz. jar roasted red peppers, rinsed and drained
1 garlic clove
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1 tbsp. chopped fresh chives
Combine first 6 ingredients in a blender; process 1 minute or until smooth.
Pour mixture into a large saucepan over medium heat; bring to a simmer. Stir in lemon juice and salt. Divide soup among 4 bowls and top with chives.
Per serving: 184 calories, 8.4g. fat, 11g. protein, 14g. carbs, 4g. fiber, 30mg. cholesterol, 2mg. iron, 654mg. sodium, 297mg. calcium
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