Vegetable and Pasta Soup Recipe

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Ingredients:

Serving

1 medium onion, chopped
1/2 lb mushroom, sliced
1 tbsp canola oil
49 1/2 oz chicken stock
4 medium carrots, chopped
5 small red potatoes, cubed
1 tsp dried basil
1 tsp dried oregano
1 tsp kosher salt
1 1/4 cups of uncooked small shell pasta
1 tbsp worcestershire sauce
1 (15 1/4 oz) can corn, drained
4 plum tomatoes, sliced and quartered

Directions:

Using a dutch oven, saute the onion and mushroom in oil. Add the broth, carrots, potatoes, basil, oregano, and salt. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes.
Add uncooked pasta. Cover and simmer an additional 5 minutes.
Add the corn, tomatoes, and Worcestershire sauce. Cover and simmer an additional 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	204.55 Kcal (856 kJ)
Calories from fat	28.21 Kcal
		% Daily Value*
Total Fat	3.13g	5%
Cholesterol	13.97mg	5%
Sodium	470.09mg	20%
Potassium	887.89mg	19%
Total Carbs	36.2g	12%
Sugars	7.13g	29%
Dietary Fiber	3.71g	15%
Protein	9.21g	18%
Vitamin C	16.1mg	27%
Vitamin A	0.2mg	8%
Iron	1.8mg	10%
Calcium	35.4mg	4%

Amount Per 100 g
Calories	55.91 Kcal (234 kJ)
Calories from fat	7.71 Kcal
		% Daily Value*
Total Fat	0.86g	5%
Cholesterol	3.82mg	5%
Sodium	128.48mg	20%
Potassium	242.67mg	19%
Total Carbs	9.89g	12%
Sugars	1.95g	29%
Dietary Fiber	1.01g	15%
Protein	2.52g	18%
Vitamin C	4.4mg	27%
Vitamin A	0.1mg	8%
Iron	0.5mg	10%
Calcium	9.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.6

Points
5

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

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