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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 5.1 g
  • Cholesterol: 8.1 mg
  • Sodium: 1,994.0 mg
  • Total Carbs: 39.8 g
  • Dietary Fiber: 10.1 g
  • Protein: 10.1 g

View full nutritional breakdown of FARMHOUSE SOUP calories by ingredient
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Number of Servings: 4


    1 tbsp olive oil
    1 onion, roughly chopped
    3 carrots, cut into large chunks
    1 cup rutabaga, cut into chunks
    1-14oz can diced tomatoes
    1 tsp dried mixed herbs, like Italian spice
    1 tsp oregano
    6.5 cups vegetable or chicken broth
    1-14oz can of kidney beans
    2 tbsp chopped flatleaf parsley (optional)
    parmesan cheese (optional)


Heat tbsp of oil in a large pan. Add onion and cook over low heat for about f minutes until softened.
Add the fresh vegetables, canned tomatoes, dried herbs. Stir in salt and pepper to taste.
Pour in the broth and bring to the boil. Stir well. Lower the heat and simmer, covered, for 30 minutes, stirring occasionally.
Add the pasta and bring to the boil, stirring. Lower the heat and simmer, uncovered, for about 5 minutes or according to the instructions on the jacket, until the pasta is just el dente.
Stir in the beans. Heat through for 2 to 3 minutes, then remove from the heat and stir in parsley (if using). Taste and adjust the seasoning.
Serve hot in warmed soup bowls and provide grated parmesan cheese to sprinkle on top (if using.)

Number of Servings: 4

Recipe submitted by SparkPeople user COUNTCALORIE2.

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