Veggie Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Olive Oil, 1 tbsp (remove)Onions, raw, 2 medium (2-1/2" dia) (remove)Carrots, raw, 2 carrot (7-1/2") (remove)Celery, raw, 4 stalk, medium (7-1/2" - 8" long) (remove)Sweet potato, 2 sweetpotato, 5" long (remove)Yellow Sweet Corn, Frozen, 1.5 cup kernels (remove)*Swanson Natural Goodness Chicken Broth, 10 cup (remove)Barilla Plus Farfalle, 14 oz (remove)
Makes 10-12 serviings
In a large pot, heat the oil over medium-low heat. Add the onion, the carrot, and the celery. Cook the vegetables for about 10 minutes, until they are nice and soft. Next, add the sweet potato, the corn kernels, and the vegetable stock. Bring the mixture to a boil, and then lower the heat to a simmer for 20 minutes – or until the sweet potato is tender.
Add the pasta, and return to a boil. Lower the heat to a simmer for another 10 minutes, until the pasta is tender. Adjust the seasoning of the soup with salt and pepper and serve immediately.
Number of Servings: 10
Recipe submitted by SparkPeople user MRSALISSA.
In a large pot, heat the oil over medium-low heat. Add the onion, the carrot, and the celery. Cook the vegetables for about 10 minutes, until they are nice and soft. Next, add the sweet potato, the corn kernels, and the vegetable stock. Bring the mixture to a boil, and then lower the heat to a simmer for 20 minutes – or until the sweet potato is tender.
Add the pasta, and return to a boil. Lower the heat to a simmer for another 10 minutes, until the pasta is tender. Adjust the seasoning of the soup with salt and pepper and serve immediately.
Number of Servings: 10
Recipe submitted by SparkPeople user MRSALISSA.
Nutritional Info Amount Per Serving
- Calories: 242.2
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 616.6 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 5.3 g
- Protein: 11.7 g
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