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- Yield: 8 servings
- Prep: 10 mins
- Cook: 30 mins
Ingredients
- 1sprig each: fresh basil, oregano and rosemary
- 6cups vegetable or chicken stock
- 1 1/2cups chopped tomatoes
- 1cup chopped celery
- 1/2cup onion, chopped
- 1/2cup thinly sliced zucchini
- 1/2cup thinly sliced carrot
- 1/2cup chopped bell pepper
- 1/2cup sliced mushrooms
- 2cloves garlic, minced
- 2-- bay leaves
- 2teaspoons dried basil
- 1 1/2teaspoons dried oregano
- 1teaspoon salt
- 1/2teaspoon pepper
- 1 1/2cups dried pasta (your choice)
- -- Parmesan cheese, grated
Instructions
-
Chop or snip the fresh herbs. Combine stock and herbs in a large pot. Bring stock to a boil.
-
Add vegetables, garlic, dried herbs, salt and pepper. Reduce heat and simmer 20 minutes or until vegetables are just tender. Add pasta and cook an additional 8 to 10 minutes or until pasta is soft.
-
Remove bay leaves. Ladle soup into bowls and sprinkle with grated Parmesan cheese.
Nutritional Info *per serving
- Calories 130
- Glycemic Load 3.83
- Fat 2.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1g
- Cholesterol 5mg
- Sodium 570mg
- Potassium 420mg
- Carbohydrate 19g
- Fiber 2g
- Sugars 5g
- Protein 7g
- Trans Fat 0g
- Vitamin A 35%
- Vitamin C 25%
- Calcium 4%
- Iron 8%
