Vegetable soup with whole-wheat pasta
Warm up with this hearty and nutritious vegetable soup featuring whole-wheat pasta. Made with a rich tomato sauce, a medley of mixed vegetables, and tender whole-wheat pasta, this easy-to-make recipe is both wholesome and delicious, perfect for any meal.
- 26 Jan 2025
- Cook time 25 min
- Prep time 5 min
- 6 Servings
- 4 Ingredients
Vegetable soup with whole-wheat pasta is a wholesome and nutritious meal that is perfect for a cozy dinner or a light lunch. This recipe combines the rich flavors of tomato sauce with the goodness of mixed vegetables and whole-wheat pasta, making it a delightful dish that is both satisfying and easy to prepare.
Ingredients:
Instructions:
- Ensure you have all ingredients measured and ready. Open the cans of tomato sauce and measure out the water, mixed frozen vegetables, and whole-wheat pasta.
- In a large pot or Dutch oven, pour in the 2 cans of tomato sauce.
- Add the 6 cups of water to the pot with the tomato sauce. Stir well to combine the liquids.
- Place the pot over medium-high heat and bring the mixture to a boil. Stir occasionally to prevent sticking or burning.
- Once boiling, add the 2 cups of mixed frozen vegetables to the pot. Stir to ensure they are evenly distributed.
- Still with the soup boiling, add the 8 oz of whole-wheat pasta to the pot. Stir well to combine.
- Reduce the heat to medium-low and let the soup simmer. Continue to cook for about 10-12 minutes, or until the pasta is tender and the vegetables are cooked through. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Taste the soup and add salt, pepper, or any other seasonings as desired.
- Ladle the hot soup into bowls and serve immediately.
- Enjoy your hearty and nutritious Vegetable Soup with Whole-Wheat Pasta!
Tips:
- For added flavor, consider sautéing some minced garlic and onions in a little olive oil before adding the tomato sauce and water.
- Feel free to use fresh vegetables instead of frozen ones. Just make sure to chop them into bite-sized pieces and adjust cooking time accordingly.
- Adding a pinch of red pepper flakes or a dash of hot sauce can give the soup a nice little kick.
- Cook the whole-wheat pasta separately and add it to the soup just before serving to prevent it from becoming too soft and soggy.
- Garnish the soup with fresh herbs like basil, parsley, or cilantro for an extra burst of flavor and color.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors often become even better after a day.
In summary, vegetable soup with whole-wheat pasta is a healthy, flavorful, and satisfying dish that comes together quickly with just a few ingredients. By following these simple steps and tips, you'll have a delicious, heartwarming soup ready to enjoy. Whether you're cooking for yourself or your family, this recipe is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 6g | 16% |
| Sugar 7g | 7% |
| Fat | |
| Fat 1.16g | 1% |
| Saturated 0.17g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 160ug | 18% |
| Choline 30mg | 6% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 3.10mg | 19% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 12mg | 13% |
| Vitamin E 2.36mg | 16% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 66mg | 5% |
| Copper, Cu 0.31mg | 35% |
| Iron, Fe 2.51mg | 23% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 560mg | 16% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 440g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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