Name: Vegetable and macaroni soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, finely chopped; 2 garlic cloves, crushed; 2 celery sticks, trimmed, cut into 2cm pieces; 1 large carrots, cut into 2cm pieces; 2 medium zucchini, cut into 2cm pieces; 500.00 ml tomato passata (pasta sauce); 20.00 gm SPLENDA® Granular; 82.50 ml dried macaroni; 400g can cannellini beans, rinsed, drained; 125.00 ml frozen peas; 82.50 ml finely shredded fresh basil leaves

Vegetable and macaroni soup

0 Likes

Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Nutritious veggies and legumes simmer in a flavorful low-GI tomato soup for a comforting winter dish.

Ingredients:

2 garlic cloves, crushed
2 celery sticks, trimmed, cut into 2cm pieces
1 large carrots, cut into 2cm pieces
2 medium zucchini, cut into 2cm pieces
500.00 ml tomato passata (pasta sauce)
20.00 gm SPLENDA® Granular
82.50 ml dried macaroni
400g can cannellini beans, rinsed, drained
125.00 ml frozen peas
82.50 ml finely shredded fresh basil leaves

Instructions:

In a large saucepan over medium-high heat, sauté onion, garlic, celery, carrot, and zucchini in oil, stirring occasionally, until vegetables are softened, about 5 minutes.
Pour in passata, sprinkle in SPLENDA®, and pour in 4 cups of cold water. Bring the mixture to a boil. Cover and simmer for 10 minutes until vegetables are almost tender. Add the pasta and bring back to a boil. Cover and simmer for another 10 minutes or until both pasta and vegetables are tender.
Combine the beans and peas and cook for 2 minutes or until they are warmed. Garnish with fresh basil before serving.

We use cookies

Similar Recipes

Hearty Vegetable and Macaroni Soup

Colene's Easy Tomato Vegetable Soup

Italian Vegetable Soup

Mom's Best Macaroni Salad

Vegetable macaroni and cheese