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

Recipe by Oxmoor House January 1995

Gallery

Recipe Summary test

Yield:
2 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Source

Cooking Light Light Cooking for Two

Nutrition Facts

277 calories; calories from fat 7%; fat 2.3g; saturated fat 0.7g; protein 11g; carbohydrates 50.9g; cholesterol 2mg; sodium 343mg.
Advertisement