Vegetable and Pasta Soup

  • Preparation Time 0 min
  • Cooking Time 0 min
  • 10 servings

This might be the best recipe you will ever find in this particular dish. Ingredients and procedures have been improved which resulted to a better taste.

Ingredients

  • 1 medium onion, chopped
  • ½ lb mushrooms, sliced
  • 1 tablespoon canola oil
  • 49 ½ ounces chicken stock
  • 4 medium carrots, chopped
  • 5 small red potatoes, cubed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1 ¼ cups small pasta shells, uncooked
  • 1 tablespoon Worcestershire sauce
  • 1 (15 ¼ ounce) can corn, drained
  • 4 plum tomatoes, sliced and quartered
Nutritional Info
  • Calories: -1
  • Protein: -1g
  • Carbohydrates: -1g
  • Fat: -1g
Other Dietary Information
  • 0mg Cholesterol
  • 376 mg Sodium
  • 848mg Potassium
  • Dietary Fiber 4.9g Sugars 5.4g
  • Vitamin A 4438mcg 88%
  • Vitamin B6 0.4mg 20%
  • Vitamin B12 0.2mcg 2%
  • Vitamin C 25mg 42%
  • Vitamin E 0mcg 2%
  • Calcium 37mg 3%
  • Magnesium 50mg 12%
  • Iron 2mg 11%
  • Alcohol 0.0g Caffeine 0.0mg

Steps

1
Sautee onion and mushroom in oil using a dutch oven.
2
Add broth, carrots, potatoes, basil, oregano, and salt. Bring to a boil.
3
Cover and simmer for 10 minutes on reduced heat.
4
Add corn, tomatoes, and Worcestershire sauce.
5
Cover and let it simmer for another 5 minutes.
6
Serve hot.
Course
Soup
Main Ingredient
Veggies
Cuisine
Italian
Dietary
Low Calories
Occasion
Birthday (adult)
Christmas
Dinner Party
Easter
New Years
Passover
Thanksgiving

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