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