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.
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)
Equipment & Utensils
- Large pot
- Mixing spoon
- Measuring cups and spoons
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.
Nutrition Facts
Serving Size
2 cups
Per serving
Amount
Calories
180
Total Fat
3g
Sodium
420g
Total Carbohydrate
35g
Protein
7g
