Vegetable Pasta Soup

Vegetable Pasta Soup

0 Reviews
From: Diabetic Living Magazine

Serve this quick vegetable soup as an appetizer, or as a side dish for lunch or dinner.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons olive oil
  • 6 cloves garlic, minced
  • 1½ cups coarsely shredded carrot
  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 1 (32 ounce) carton reduced-sodium chicken broth
  • 4 cups water
  • 1½ cups dried ditalini pasta
  • ¼ cup shaved Parmesan cheese
  • 2 tablespoons snipped fresh parsley

Preparation

  • Prep

  • Ready In

  1. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add garlic; cook for 15 seconds. Add carrot, onion, and celery; cook for 5 to 7 minutes or until tender, stirring occasionally. Add chicken broth and the water; bring to boiling. Add uncooked pasta; cook for 7 to 8 minutes or until pasta is tender.
  2. To serve, top individual servings with Parmesan cheese and parsley.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 86 calories; 2 g fat(0 g sat); 1 g fiber; 14 g carbohydrates; 4 g protein; 65 mcg folate; 1 mg cholesterol; 2 g sugars; 2,657 IU vitamin A; 3 mg vitamin C; 38 mg calcium; 1 mg iron; 227 mg sodium; 128 mg potassium
  • Nutrition Bonus: Vitamin A (53% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ starch, ½ vegetable

Reviews 0