Vegetable Pasta Soup

  

Ingredients:

1 tablespoonoil (canola or vegetable)
4 cupsvegetables (like onions, carrots, and zucchini)(chopped or sliced)
1 can (14.5 ounces)diced tomatoes with green chilies
1 can (14.5 ounces)low sodium vegetable or chicken broth
2 cupswater
1/4 teaspoonsalt
1 tablespoonItalian seasoning or dried basil
2 cupssmall whole wheat pasta (shell or macaroni)
6 cupsfresh spinach leaves* (about 1/2 pound)

Instructions:

  1. Heat the oil in a large saucepan over medium heat until hot. Add onions and carrots. Cook until the vegetables are softened. Stir often. This should take about 3 minutes.
  2. Stir in zucchini and canned tomatoes. Cook 3-4 minutes.
  3. Stir in the broth, water, salt, and Italian seasoning or dried basil. Bring to a boil.
  4. Stir in the pasta and spinach. Return to a boil.
  5. Cook until the pasta is tender using the time on the package for a guide.

Nutrition information:

Nutrition Facts

8 Servings Per Container
Serving Size: 1 1/2 cups

Amount Per Serving

Calories 130


 
% Daily Value*
Total Fat 2.5g
4%
Saturated Fat 0g
0%
Trans Fat 0g
 
Cholesterol 0mg
0%
Sodium 370mg
15%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
16%
Total Sugars 5g
 
Added Sugars
NA*
Protein 4g
 

Vitamin D 0mcg
0%
Calcium 16mg
2%
Iron 0mg
0%
Potassium 27mg
0%

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart




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