Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

This earthy, elegant soup is probably one of our most economical, using ingredients that are commonly on hand.

Recipe by Cooking Light January 1996

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups soup and 1 teaspoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion; sauté 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls, and sprinkle with cheese.

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Nutrition Facts

176 calories; calories from fat 17%; fat 3.3g; saturated fat 0.7g; mono fat 1.9g; poly fat 0.5g; protein 8.8g; carbohydrates 30.2g; fiber 4.4g; cholesterol 1mg; iron 2.9mg; sodium 699mg; calcium 112mg.
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