Healthy Serving:
Vegetable Soup
Ingredients:
(4 servings)
- 1/2 cup of extra virgin olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 cup of frozen broccoli, defrosted
- 1 cup of frozen, chopped spinach, defrosted
- 1 cup of sliced or chopped carrots (fresh or frozen)
- 28 oz. can of crushed tomatoes
- 6 cups of vegetable broth (from bouillon)
- 8 oz. cooked, small whole wheat macaronis (elbows, small shells, etc.)
Optional: Salt, pepper, dried herbs
Directions:
Heat the olive oil on medium in a large soup pan. Add the onions, stir to coat with oil and cook for about 5 minutes. Then add the rest of the vegetables, stir to mix in and cook for about 30 to 40 minutes on medium-low. Stir the mixture every 5 to 10 minutes to make sure it does not burn. Add any seasonings. Add the can of crushed tomatoes. Stir to coat and heat 15 to 20 minutes or longer. When cooked as much as you like, add the vegetable broth and cooked pasta. Heat through.
Per serving:
- Makes approximately 10 to 12 cups=550 calories/4 servings
- 3 vegetables
- 2 starches
This recipe is a "Mary's Meal," based on the work of Mary Flynn, PhD, registered dietitian at The Miriam Hospital and co-author of Low Fat Lies
Learn more about Mary's Meals.
Try it out: Select Mary's Meals are served daily in The Miriam Hospital cafeteria.
More recipes
| Tasty articles and tips
Back
|
