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Better Homes & Gardens Italian Vegetable and Pasta Soup ~light and healthy ~ Recipe

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This recipe for Better Homes & Gardens Italian Vegetable and Pasta Soup ~light and healthy ~ is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 ounce package frozen whole kernel corn
1 cup chopped onion (1 large)
1 cup finely chopped carrots (2 medium)
1 cup coarsely chopped zucchini (1 small)
2 cloves garlic, minced
6 cups no-salt-added vegetable broth or chicken broth
1 6 ounce can tomato paste with basil, garlic, and oregano
½ teaspoon salt
½ teaspoon dried basil, crushed
1 9 ounce package frozen Italian green beans
1 cup dried tiny shell macaroni
2 tablespoons snipped fresh parsley
2 - 3 teaspoon finely shredded Parmesan cheese
Directions:
Directions:
Step 1
In a 3 1/2- to 5-quart slow cooker combine frozen corn, onion, carrots, zucchini, and garlic. Stir in broth, tomato paste, salt, and basil.

Step 2
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

Step 3
If using low-heat setting, turn to high-heat setting. Stir in frozen green beans and macaroni. Cover and cook for 45 minutes more. Before serving, stir in parsley. Sprinkle each serving with cheese.
Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
Prep: 20 mins Slow-Cook: 7 hrs Total: 7 hrs 20 mins
Personal Notes:
Personal Notes:
Nutrition Facts
Per Serving: 172 calories; fat 1g; carbohydrates 36g; insoluble fiber 7g; sugars 10g; protein 6g; vitamin a 4020.2IU; vitamin c 22.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.2mg; folate 68.5mcg; sodium 596mg; potassium 705mg; calcium 70mg; iron 2.3mg.

 

 

 

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