Summer Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.8
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 418.0 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Summer Squash Soup calories by ingredient
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Introduction

A delicious, light soup full of protein and energy. A delicious, light soup full of protein and energy.
Number of Servings: 4

Ingredients

    4 stalks raw celery
    2 medium raw carrots
    2 cups chickpeas (garbanzo beans)
    1 cup whole wheat spaghetti
    2 cups raw summer squash
    1 tbsp olive oil
    1 tbsp dried rosemary
    1 tbsp basil
    1 tbsp garlic
    1 large raw onion

Directions

Dice all ingredients.
Saute' garlic and onion until transparent.
Add other ingredients and saute' for five minutes to seal.
Add four to five cups of water until well covered and simmer for 15 minutes to develop the flavors and cook the pasta through.
Serve in large bowls with crusty bread.


Number of Servings: 4

Recipe submitted by SparkPeople user MISSMAI_CHAN.

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Member Ratings For This Recipe


  • Very Good
    11 of 11 people found this review helpful
    This is a very tasty, light vegetable soup. I used cannelini, threw in a bay leaf, sauteed garlic and used chicken stock instead of water. Smells wonderful and my 3 year old granddaughter even ate the beans!! Quick and easy to make on a work night too! - 3/13/07

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  • Very Good
    7 of 7 people found this review helpful
    Since I have wheat issues, I added 2 cups of prepared quinoa instead of wheat spaghetti . Very tasty! - 6/29/09

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  • Incredible!
    5 of 5 people found this review helpful
    This soup is light and tasty and with so much fiber!!! I can eat it every day! - 3/16/07

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  • Very Good
    4 of 4 people found this review helpful
    quick and tasty - 10/18/09

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  • 3 of 3 people found this review helpful
    Hmm. Sounds good.
    I'm curious if this would work with Speghetti Squash too!?!
    - 10/19/09

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