Veggie soup with bowtie pasta
- Number of Servings: 6
Ingredients
*Kitchen Basic Vegetable Stock, 4 cupSpinach, fresh, 3 cup *Great Value tomatoes - 28 oz can, 3.5 cup Celery, raw, 3 stalk, medium (7-1/2" - 8" long) choppedMushrooms, fresh, 1 cup, pieces or slicesYellow Sweet Corn, Canned, 1 can (12 oz) yields Zucchini, 1 cup, sliced and quarteredOnions, raw, 1 medium (2-1/2" dia) choppedGarlic, 3 cloves mincedOlive Oil, 3 tbsp Oregano, ground, 1 tsp Thyme, ground, 1 tsp Basil, 1 tsp*Barilla Plus Bowtie, 4 oz Carrots, raw, 1 cup, choppedButternut Squash, 1 cup, cubesSalt and pepper to taste (not included in calc because tastes vary greatly)
Heat the olive oil in a medium skillet. Add in the garlic and saute for 1 minute. Add in the onion and saute for appox 2 minutes. Add in the celery and carrots and saute for appox 2 minutes. Put the veg stock to a large stockpot. Add in the sauted veg and remaining ingredients (except the pasta). Heat to boiling then reduce heat to low. Simmer for 40 minutes or until the veg is tender. Add in the pasta turn heat back up and cook for 12 minutes or until pasta is at the desired tenderness.
This also freezes well. When I get ready to reheat I add some water to bring it back to being soupy.
Number of Servings: 6
Recipe submitted by SparkPeople user ANG6446.
This also freezes well. When I get ready to reheat I add some water to bring it back to being soupy.
Number of Servings: 6
Recipe submitted by SparkPeople user ANG6446.
Nutritional Info Amount Per Serving
- Calories: 248.3
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 388.2 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 6.7 g
- Protein: 7.4 g
Member Reviews