GP Friendly Italian Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 tsp minced Garlic .5 oz red onion4 cup, chopped Carrots, raw 1 cup, sliced white mushrooms 1 cup Baby Bella Mushrooms 2 cup, sliced Summer Squash (yellow and green)2 cup cherry tomatoes, chopped1 cup baby Spinach, fresh 1 cup baby Bok Choy, raw-shredded 3 can (6 oz) Tomato Paste 1 1/2 large boxes (48 oz) College Inn, Light & Fat-Free, 50% less Sodium, Chicken Broth12 oz boneless, skinless chicken breast 1 lb seashell pasta 1 tsp Garlic powder 1 tsp Onion powder 1 tbsp Extra Virgin Olive Oil 1 tsp Oregano, ground 1 tbsp Basil
Pour a tablespoon of oil in a large stockpot. Add onions and garlic, and cook on high until they're translucent. Add all the other vegetables to the pot, beginning with the carrots, as they take the longest to cook. Add the broth and the chicken. Add tomato paste. Cook veggies and chicken in the broth until chicken is done and veggies are soft. When broth is at a boil and veggies are almost done, add pasta. Add spices to your taste. This took about an hour for me with chopping all the vegetables.
Serving Size: Makes about 24 1-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BECKATHA72.
Serving Size: Makes about 24 1-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user BECKATHA72.
Nutritional Info Amount Per Serving
- Calories: 92.8
- Total Fat: 1.3 g
- Cholesterol: 8.1 mg
- Sodium: 380.0 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.4 g
- Protein: 6.5 g