Chunky Vegetable Soup With Pasta Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Olive oil/Canola oil2 Tablespoon
 Leeks/Onions2 , trimmed and thinly sliced
 Carrots2 Large, cut into 1/2-inch dice
 Rutabaga8 Ounce, cut into 1/2-inch dice
 Fennel/Celery8 Ounce, cut into 1/2-inch dice
 Vegetable stock6 Cup (96 tbs)
 Canned crushed tomatoes2 Cup (32 tbs)
 Orzo pasta/Other small pasta4 Ounce
 Shredded fresh basil/2 teaspoons dried basil1⁄4 Cup (4 tbs)
 Grated parmesan cheese2 Tablespoon
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 545 Calories from Fat 168

% Daily Value*

Total Fat 19 g29.9%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 6.6 mg

Sodium 1125.6 mg46.9%

Total Carbohydrates 84 g27.9%

Dietary Fiber 32.2 g128.7%

Sugars 9.5 g

Protein 20 g39.7%

Vitamin A 171.8% Vitamin C 84.9%

Calcium 89.9% Iron 84%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large saucepan, heat oil over moderate heat.
2. Add the leeks.
3. Saute the leeks until softened but not browned.
4. Now add the remaining vegetables.
5. Saute until all the vegetables are softened.
6. Stir in the stock.
7. Reduce the heat and simmer, partially covered, for about 5 minutes or until the vegetables are almost soft.
8. Stir in the tomatoes.
9. Increase to moderate heat and return the soup to a boil.
10. Add the orzo or any small pasta, and simmer for about 8 minutes more.
11. Finally, add salt, pepper, and basil.

SERVING
12. Serve with a little cheese sprinkled on each portion.
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