Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.5
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 358.3 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegetable Soup calories by ingredient


Introduction

1 tbsp olive oil
2 cups carrots, cut into coins
2 ribs celery, chopped
3 cloves garlic, minced
1 onion, chopped
4 cups low sodium chicken broth
1-28 oz. can no added salt whole tomatoes, drained
100 grams orecchiette pasta
1/4 cup fresh parsley, chopped 1 tbsp olive oil
2 cups carrots, cut into coins
2 ribs celery, chopped
3 cloves garlic, minced
1 onion, chopped
4 cups low sodium chicken broth
1-28 oz. can no added salt whole tomatoes, drained
100 grams orecchiette pasta
1/4 cup fresh parsley, chopped
Number of Servings: 8

Ingredients

    Saute onions, garlic & celery in oil over low heat until soft. Chop tomatoes and drain again. Add to saute, broth, tomatoes, carrots, and pasta. Add 1 cup of water. Bring to a boil, then reduce heat to simmer. Cook until pasta and carrots are al dente. Stir parsley into hot soup.

Directions

Makes 8-1cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user ICEDIVA2.