Cathy's Veggie Pasta Soup

Name: Cathy''s Veggie Pasta Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 cups of Organic Vegetable Broth; 1.5 cups of low sodium chicken broth; 1 can Diced Tomatoes no salt added; 0.25 package frozen mixed vegetables; 1 cup raw cauliflower; 0.25 cup diced celery; 0.25 cup diced frozen onion; 4 medium baby carrots diced; 1 tablespoon olive oil; 1 tsp. Mrs. Dash or Italian seasoning; 1/4 tsp. Morton Lite Salt; Fresh ground pepper to taste; 1 Bay leaf; 1.5 oz. dry pasta noodles

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 4

Ingredients

4 cups of Organic Vegetable Broth1.5 cups of low sodium chicken broth1 can Diced Tomatoes, no salt added0.25 package frozen mixed vegetables1 cup raw cauliflower0.25 cup diced celery0.25 cup diced frozen onion4 medium baby carrots, diced1 tablespoon olive oil1 tsp. Mrs. Dash or Italian seasoning1/4 tsp. Morton Lite SaltFresh ground pepper to taste1 Bay leaf1.5 oz. dry pasta noodles

Directions

In a dutch oven, heat olive oil. Add carrots and onions and cook until onions are translucent. Add frozen vegetables, cauliflower and celery. Brown for 2 minutes. Add all remaining ingredients except for pasta. Bring to a boil. Reduce heat to low simmer and cook for 30 minutes. Add pasta and continue to simmer until past is cooked through (about 10 minutes). Remove bay leaf before serving.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user CGUILFOYLE.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 138.2
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 1,321.9 mg
Total Carbs: 22.7 g
Dietary Fiber: 4.2 g
Protein: 4.6 g

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