Tomato-Seashell Soup

Cooking Light
Tomato Seashell SoupRecipe

Photo: Iain Bagwell; Styling: Claire Spollen

If sending this soup to school in a lunch box, pack in an insulated thermos and top off with hot water at home. Use a spiralizer to make fun zucchini noodles, or a vegetable peeler for ribbons. Or just finely chop for faster prep.

Serves 1 (serving size: 2 cups)

Ingredients

+ Add To Shopping List
1/2 cup lower-sodium marinara sauce (such as Dell'Amore)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1/2 cup cooked whole-grain small shell pasta (about 1 oz. uncooked)
1/2 cup zucchini noodles, zucchini ribbons, or chopped zucchini
1/2 cup chopped fresh spinach
1 1/2 tablespoons finely grated Parmesan cheese

Preparation

Active: 15 Minutes
Total: 15 Minutes

1. Combine marinara, pepper, and salt in the bottom of a 1-pint wide-mouth jar. Layer in pasta, zucchini, spinach, and cheese; seal. Refrigerate until ready to use.

2. Add very hot water to jar to within 1 inch of rim. Cover and let stand 2 minutes before eating.

Created date

July 2016

Nutritional Information

Calories 220
Fat 7.1 g
Satfat 1.4 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 10 g
Carbohydrate 34 g
Fiber 6 g
Cholesterol 7 mg
Iron 3 mg
Sodium 629 mg
Calcium 124 mg
Sugars 9 g
Est. Added Sugars 0 g