Garden Vegetable-Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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