Macaroni Vegetable Soup

Name: Macaroni Vegetable Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (2 quarts).
Ingredients: 1 medium zucchini, julienned; 1/2 cup finely chopped onion; 1 medium carrot, halved and thinly sliced; 1 tablespoon butter; 2 cans (14-1/2 ounces each) chicken broth; 1 cup tomato or vegetable juice; 1/2 cup uncooked elbow macaroni; 1/8 to 1/4 teaspoon cayenne pepper; 1 can (15 ounces) cannellini beans, rinsed and drained; 1/2 cup frozen corn

In Hebron, Indiana, Edna Hoffman created this colorful veggie soup with a hint of cayenne. A nice change of pace from heavy cream soups, this hearty yet healthy combination can be served as a side dish or light meal.

Ingredients

1 medium zucchini, julienned
1/2 cup finely chopped onion
1 medium carrot, halved and thinly sliced
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
1 cup tomato or vegetable juice
1/2 cup uncooked elbow macaroni
1/8 to 1/4 teaspoon cayenne pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup frozen corn

Directions

In a large saucepan, saute the zucchini, onion and carrot in butter until tender. Add broth and tomato juice. Bring to a boil; stir in macaroni and cayenne. Cook for 10 minutes or until macaroni is tender. Stir in beans and corn; heat through.

Nutrition Facts

1 cup: 96 calories, 1g fat (1g saturated fat), 3mg cholesterol, 325mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch.

Originally published as Pasta and Vegetable Soup in Quick Cooking March/April 2005

Reviews

Click stars to rate

Average Rating:

cookbookmom

Mar 25, 2011

I don't use the zucchini;substitute ham sometimes instead. Kids and I really like it. Husband is not a huge fan, but that's just him!