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Macaroni Vegetable Soup

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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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Reviews

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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!

  • JessT2003
    Feb 17, 2011

    No comment left