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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

Ingredients

1 tablespoon olive 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 low sodium vegetable or chicken broth

4 cups water

1/4 teaspoon salt

1 tablespoon Italian seasoning or dried basil

2 cups small whole wheat pasta (shell or macaroni)

6 cups fresh spinach leaves (about ½ pound)

Before you begin wash your hands, surfaces, utensils, vegetables and tops of cans.
Heat the oil in a large saucepan over medium heat until hot. Add onions and carrots. Cook until the vegetables are 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

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. Keep cut tomatoes cold until you need them.

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Ingredients