Nothing like a vegetable packed savory soup to satisfy during the cooler months. A perfect recipe to try when trying to add more veggies to your diet.
Yield
4 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
1 Tbsp olive oil
½ C chopped onion
⅓ C celery (chopped)
1 carrot (diced)
4 C low sodium chicken broth
1 can diced tomatoes (low sodium, or salt free)
½ C spinach (chopped)
1 can chickpeas, drained and rinsed
1 C uncooked pasta (small shape)
1 zucchini or yellow squash (small)
Instructions
1. In a large saucepan, heat the olive oil over medium heat.
2. Add the onion, celery and carrots, and sauté until softened, about 5 minutes.
3. Add garlic and continue cooking for another minute.
4. Stir in broth, tomatoes, spinach or eggplant, beans and pasta.
5. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.
Notes
Calories: 190, Total Fat: 4g, Cholesterol: 5mg, Protein: 9g, Sodium: 677mg, Carbohydrates: 30g, Fiber: 8g