Oxmoor House
7 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese)


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Cooking spray
1 (10-ounce) package frozen chopped onion, celery, and pepper blend, thawed
4 (14-ounce) cans less-sodium beef broth
1 (16-ounce) package frozen vegetables with zucchini, cauliflower, carrots, and beans, thawed
1 (14 1/2-ounce) can Italian-style tomatoes, undrained and chopped
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked small pasta shells
7 tablespoons grated fresh Parmesan cheese


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chopped onion blend; sauté 5 minutes. Add broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Add pasta to vegetable mixture; simmer 15 minutes or until pasta is tender.

Spoon evenly into 7 bowls; sprinkle each serving with 1 tablespoon cheese, and serve immediately.

Created date

April 2008

Nutritional Information

Calories 136
Caloriesfromfat 0.0 %
Fat 1.5 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.7 g
Carbohydrate 21.5 g
Fiber 3 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 477 mg
Calcium 0.0 mg