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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 79.4
  • Total Fat: 0.4 g
  • Cholesterol: 5.8 mg
  • Sodium: 438.5 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.5 g

View full nutritional breakdown of veggie-pasta soup calories by ingredient
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veggie-pasta soup

Submitted by: MONTIG_RIDER

Introduction

Just add whatever veggies you have in your fridge. Here's what was in mine :) Just add whatever veggies you have in your fridge. Here's what was in mine :)
Number of Servings: 5

Ingredients

    2C Swanson Chicken Broth 99% Fat Free
    1/3 C Carrots
    1/3 C Green Peppers (bell peppers)
    2/3 C Cauliflower, cooked
    1/3 C Onions
    1/2 C Asparagus
    1/2 C Zucchini
    1/4 C Chickpeas
    1 C Pasta, cooked, 2 oz
    2C Water, tap
    1/3 C Celery

Directions

Cut all vegetables
Boil water and broth together. Once boiling, add pasta and all vegetables, EXCEPT asparagus and zucchini (they will become soggy) . Cook for 10 minutes. Add in asparagus and zucchini and desired herbs and spices.
For a lower sodium option-use reduce sodium broth.

Serving Size: 1 cup serving size

Number of Servings: 5

Recipe submitted by SparkPeople user MONTIG_RIDER.






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