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Garden Vegetable-Pasta Soup

Yield 2 servings.
With Garden Vegetable-Pasta Soup, all you need for a complete meal is a tossed green salad and whole wheat bread.

Ingredients

  • Vegetable cooking spray
  • 1/2 cup sliced onion
  • 1/3 cup diced celery
  • 1/4 cup shredded carrot
  • 1 clove garlic, minced
  • 2 cups canned no-salt-added beef broth, undiluted
  • 1/2 cup peeled, diced potato
  • 1/2 cup diced zucchini
  • 1/2 cup shredded cabbage
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/2 cup drained canned cannellini beans
  • 1/4 cup chopped plum tomato
  • 2 ounces ditalini (small, tube-shaped) pasta, uncooked
  • 1 tablespoon freshly grated Parmesan cheese

Nutrition Information

  • calories 277
  • caloriesfromfat 7 %
  • fat 2.3 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11 g
  • carbohydrate 50.9 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 343 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients; saute until tender. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour.

  2. Add beans, tomato, and pasta to vegetable mixture; cover and cook an additional 15 minutes or until pasta is tender.

  3. To serve, ladle soup into individual bowls, and sprinkle evenly with cheese.

Cooking Light Light Cooking for Two