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A to Z Vegetable Soup




Source of Recipe


bhg


List of Ingredients




• 1 tablespoon cooking oil or olive oil
• 2 cups mixed, cut-up fresh vegetables, such as sliced small zucchini, carrots, celery, and chopped red onions
• 2 14-1/2-ounces cans reduced-sodium chicken broth
• 2 cloves garlic, minced
• 1 15-ounce can cannellini or Great Northern beans, rinsed and drained
• 1/2 cup packaged dried alphabet-shaped pasta or tiny shells
• 2 tablespoons fresh small oregano leaves
• 1 ounce Parmesan cheese, thinly sliced (optional)


Recipe



1. In a large saucepan heat oil over medium-high heat. Add mixed vegetables. Cook, uncovered, about 10 minutes or until vegetables are crisp-tender, stirring occasionally. Remove half the vegetables; set aside.

2. Stir chicken broth and garlic into remaining vegetables in saucepan. Bring to boiling. Stir in beans and pasta. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or until pasta is just tender. Stir in fresh oregano leaves.

3. To serve, ladle soup into four bowls. Top each with reserved vegetables. Sprinkle each serving with Parmesan cheese slices, if desired.

Makes 4 servings.

Nutritional Information
Nutritional facts per serving
calories: 188, total fat: 4g, saturated fat: 1g, cholesterol: 0mg, sodium: 717mg, carbohydrate: 33g, fiber: 6g, protein: 12g, vitamin C: 9%, calcium: 5%, iron: 12%