Vegetable Soup With Pasta and Greens
2 teaspoons olive oil
1 large onion, finely chopped
4 carrots, halved lengthwise and cut into ¼ inch slices
2 zucchini, halved lengthwise and cut into ¼ inch slices
1 red pepper, diced
1 14.5 ounce can no salt added stewed tomatoes, chopped with their juices
2 cups reduced-sodium chicken broth
½ cup chopped fresh basil
½ teaspoon salt
4 cups fresh spinach leaves, shredded (or can use 1 box frozen shredded spinach leaves, defrosted and drained)
2/3 cup small dried pasta, such as elbow, small shells, or ditalini
1/3 cup coarsely ground parmesan cheese
In a large non-stick Dutch oven or large saucepan, heat the oil until hot over medium heat. Add the onion and cook, stirring frequently until the onion is softened, about 5 minutes. Add the carrots and cook for an additional 5 minutes, stirring often. Stir in the zucchini and the bell pepper and cook, stirring frequently until the pepper is tender, about 5 minutes. Add the tomatoes and their juices and cook, stirring frequently until the liquid is slightly reduced, about 3-4 minutes. Stir in the broth, 2 cups of water, basil and the salt and bring to a boil. Stir in the spinach and the pasta and return to a boil. Cook until the pasta is tender, approximately 10 minutes. Ladle the soup into bowls and sprinkle with parmesan cheese.
Calories 194, Fat 5 grams, Carbohydrates 30 grams, Protein 10 grams
This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control. The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity. To learn more about our services, please call 501-603-1497.