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10-Minute Veggie Soup

03/13/2009 16:30 ● Published by Anonymous

Preparation time: 10 minutes; allow to rest for 5 minutes before serving
Ingredients:
  • 2 29-oz. cans low-sodium chicken broth
  • 1 14.5-oz. can diced tomatoes - no salt added
  • 1 teaspoon dried basil
  • ½ teaspoon onion powder
  • ¾ cup macaroni, dry
  • 3 cups frozen mixed vegetables
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
Directions:

Combine chicken broth, diced tomatoes, basil and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat, adding salt and pepper to taste.

The pasta will not be cooked all the way through. Let soup sit for 5 minutes and pasta will become soft.

Serves: 6

Nutrition Information per serving: calories: 112, total fat: 0.5g, saturated fat: 0.3g, percent calories from fat: 4, percent calories from saturated fat: 3, protein: 6g, carbohydrates: 21g, cholesterol: 3mg, dietary fiber: 4g, sodium: 244mg.

Round out your meal with a slice of whole grain bread, add fresh, canned or frozen fruit for dessert and you've just put a delicious, nutritious dinner on the table in nearly no time.

In Print recipes vegetables soup
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