Vegetable Pasta Soup

Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Servings:
8
Serving Size:
1 1/2 cups
Nutrition Information per serving:
  • Calories: 130
  • Total Fat: 2.5g
  • Sodium: 370mg
  • Total Carbs: 23g
  • Dietary Fiber: 4g
  • Protein: 4g
 

Ingredients

  • 1 tablespoon oil (canola or vegetable)
  • 4 cups vegetables (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 cups water
  • ¼ teaspoon salt
  • 1 tablespoon Italian seasoning or dried basil
  • 2 cups small whole wheat pasta (shell or macaroni)
  • 6 cps fresh spinach leaves (about ½ 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.

Source: https://spendsmart.extension.iastate.edu/recipe/vegetable-pasta-soup/