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Vegetable Pasta Soup

This soup eats like a meal, thanks to a garden’s worth of veggies and a healthy helping of whole wheat pasta.

Servings

45 minutes

Total Time

$1.50

Cost per serving *

Temperature:	Medium heat
Serving size:	2 cups
Prep time:	20 minutes
Cook time:	25 minutes
Total time:	45 minutes
Equipment:	Large pot
Utensils:	Mixing spoon Measuring cups and spoons

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

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Ingredients

1 tablespoon olive oil OR vegetable oil

2 carrots, chopped

1 large onion, diced

1 zucchini, chopped

1 14.5 ounce can no salt added diced tomatoes with green chilies with liquid

2 14.5 ounce cans reduced sodium (vegetable or chicken) broth

4 cups water

1/4 teaspoon salt

1 tablespoon Italian seasoning OR Celebrate Your Plate Italian Seasoning

2 cups uncooked small whole grain pasta

6 cups fresh spinach (about 1/2 pound)

Instructions

Before you begin, wash your hands, surfaces, utensils, tops of cans, and produce.
Heat the oil in a large pot over medium heat until hot. Add onions and carrots. Cook until the produce is softened (about 3 minutes), stirring often.
Stir in zucchini and canned tomatoes. Cook 3-4 minutes.
Stir in the broth, water, salt, and Italian seasoning or dried basil. Bring to a boil.
Stir in the pasta and spinach. Return to a boil.
Cook until the pasta is tender, about 8 minutes

Tips

Packaged, prewashed spinach does not need to be washed. Spinach that is not packaged should be rinsed under running water before using.
Try using kale, collard greens, or a 10-ounce package of frozen spinach in place of fresh spinach.
Use washed and diced garden tomatoes and homemade broth if they are available.

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Ingredients