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.
|Serving size:||2 cups|
|Prep time:||20 minutes|
|Cook time:||25 minutes|
|Total time:||45 minutes|
Serve with an apple or fruit of your choice and a slice of whole wheat bread.
1 tablespoon oil, vegetable or canola
2 carrots, chopped
1 large onion, diced
1 zucchini, chopped
1 (14.5 ounce) can diced tomatoes with green chilies
2 (14.5 ounce) cans low sodium vegetable or chicken broth
4 cups water
¼ 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 and vegetables.
- 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 using the time on the package for a guide.
- 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.
- This soup freezes well.
- Use plain diced tomatoes for less spiciness.
- Use washed and diced garden tomatoes and homemade broth if they are available. Keep cut tomatoes cold until you need them.