Quick and easy 10-minute veggie soup packed with nutritious vegetables—perfect for a healthy, comforting meal.
Ingredients
Yield:
Yield
Serves 6
- 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
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
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Recipe brought to you by: fruitsandveggies.org
Directions
Nutritional Information Prep: 20 min, Cook: 6 min, Total: 26 min
- 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.
RECIPE NOTE: Pasta will not be cooked all the way through. Let soup sit for 5 minutes, and pasta will become soft. Soup will then be ready to serve.
Serving Size: 1 1/2 cup
- Calories: 140
- Carbohydrates: 24.1 g
- Dietary Fiber: 4.2 g
- Total Sugars: 6.5 g
- Protein: 7.8 g
- Total Fat: 1.5 g
- Saturated Fat: 0.6 g
- Trans Fat 0 g
- Sodium: 242 mg
- Potassium: 507 mg
- Calcium: 25 mg
- Phosphorus: 70 mg
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