Zucchini, Carrot & Tomato Soup with Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cups water *2 large baby carrots0.5 cup zucchini4 yellow tomatoes, chopped **2 tablespoons basil, shredded2 oz Whole Wheat Spiral Pasta* could also use vegetable or chicken stock instead of water** yellow tomatoes have been used in this recipe due to it being served to my nephew who has problems with acidity levels in red tomatoesYou could have this with fresh wholemeal bread.
Put water in a saucepan and bring to the boil. Reduce the heat, add the pasta, carrot and zucchini and cook for about 5 - 10 minutes.
When the pasta is al dente add the tomato and heat through gently for a few more minutes. Seasoning can be added if required (although this would change the nutrional information).
Make sure the soup bowls are warm and pour the soup into them. Sprinkle the basil over the top.
Can be served with homemade pesto or a fresh wholemeal loaf.
Number of Servings: 4
Recipe submitted by SparkPeople user TEC++CHICK.
When the pasta is al dente add the tomato and heat through gently for a few more minutes. Seasoning can be added if required (although this would change the nutrional information).
Make sure the soup bowls are warm and pour the soup into them. Sprinkle the basil over the top.
Can be served with homemade pesto or a fresh wholemeal loaf.
Number of Servings: 4
Recipe submitted by SparkPeople user TEC++CHICK.
Nutritional Info Amount Per Serving
- Calories: 70.1
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 35.8 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.7 g
- Protein: 3.5 g
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