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

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.7g
  • Carbohydrate: 21.5g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 477mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. Add pasta to vegetable mixture; simmer 15 minutes or until pasta is tender.
  3. Spoon evenly into 7 bowls; sprinkle each serving with 1 tablespoon cheese, and serve immediately.
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