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
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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.

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