Veggie soup with bowtie pasta

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 248.3

Total Fat: 8.1 g
Cholesterol: 0.0 mg
Sodium: 388.2 mg
Total Carbs: 34.9 g
Dietary Fiber: 6.7 g
Protein: 7.4 g

View full nutritional breakdown of Veggie soup with bowtie pasta calories by ingredient

Introduction

I started out trying to make a healthier minnestrone but when I was making it, I forgot to add the beans! So it's a healthier and still satisfying. I started out trying to make a healthier minnestrone but when I was making it, I forgot to add the beans! So it's a healthier and still satisfying.

Number of Servings: 6

Ingredients

*Kitchen Basic Vegetable Stock, 4 cup

Spinach, fresh, 3 cup

*Great Value tomatoes - 28 oz can, 3.5 cup

Celery, raw, 3 stalk, medium (7-1/2" - 8" long) chopped

Mushrooms, fresh, 1 cup, pieces or slices

Yellow Sweet Corn, Canned, 1 can (12 oz) yields

Zucchini, 1 cup, sliced and quartered

Onions, raw, 1 medium (2-1/2" dia) chopped

Garlic, 3 cloves minced

Olive Oil, 3 tbsp

Oregano, ground, 1 tsp

Thyme, ground, 1 tsp

Basil, 1 tsp

*Barilla Plus Bowtie, 4 oz

Carrots, raw, 1 cup, chopped

Butternut Squash, 1 cup, cubes

Salt and pepper to taste (not included in calc because tastes vary greatly)

Directions

Heat the olive oil in a medium skillet. Add in the garlic and saute for 1 minute. Add in the onion and saute for appox 2 minutes. Add in the celery and carrots and saute for appox 2 minutes. Put the veg stock to a large stockpot. Add in the sauted veg and remaining ingredients (except the pasta). Heat to boiling then reduce heat to low. Simmer for 40 minutes or until the veg is tender. Add in the pasta turn heat back up and cook for 12 minutes or until pasta is at the desired tenderness.

This also freezes well. When I get ready to reheat I add some water to bring it back to being soupy.

Number of Servings: 6

Recipe submitted by SparkPeople user ANG6446.