Vegetable, tomato and macaroni soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.6
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 293.5 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegetable, tomato and macaroni soup calories by ingredient
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Introduction

Yummy, easy soup Yummy, easy soup
Number of Servings: 4

Ingredients

    - 1 tbsp olive oil
    - 400 grams chopped vegetables (e.g. potato, leek, broccoli, cauliflower and carrot)
    - 800g canned diced tomatoes
    - 1.25L water
    - Large handful of fresh coriander
    - Shaved parmesan (optional)
    - Chilli powder (optional)
    - Dried oregano (optional)

Directions

This recipe was originally from Australian Good Taste magazine, and I've amended it.

This recipe makes 4 generous servings and is ideal for preparing lunches ahead (my husband takes a thermos of soup to work).

1. Heat the oil in a large saucepan over medium heat. Add the leek, followed by the mixed veggies, for 3 minutes or until the leek has softened.
2. Add the tomatoes and water, and bring to the boil. Stir in the pasta and bring back to the boil.
3. Reduce heat to medium. Add chilli powder, to taste, and oregano, to taste (this is optional). Simmer for 15 minutes, adding 1/3 of the coriander after 10 minutes.
4. Ladle the soup amongst serving bowls, or lunch containers, and top with parmesan (optional) and fresh coriander.

This recipe is so easy. I use it to use up all of the spare/leftover veggies in my fridge - you can throw anything in there. I've also used different types of pasta when I've run out of macaroni.

Number of Servings: 4

Recipe submitted by SparkPeople user JESSROEL.

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