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Wide shot of a black ceramic bowl with vegetable soup. Soup includes carrots, onion, broccoli, and pasta in a tomato-based broth. Bowl is displayed on a dark table with a small vine-ripened Campari tomato in the upper left hand corner.

Vegetable Soup

Vegetable Soup

Classic vegetable soup with pasta in a tomato broth.
 Kid Approved: Healthy Snacks
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dishes, Soups and Stews
Cuisine American
Servings 6 Servings

Ingredients
  

  • 1 teaspoon vegetable oil
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • Two (14.5-ounce) cans reduced-salt chicken broth
  • One (15-ounce) can crushed tomatoes
  • ⅓ cup pasta, uncooked
  • ¼ cup fresh parsley, chopped
  • 1 cup broccoli, chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, sliced
  • Salt and pepper, to taste
  • 2 tablespoons grated Parmesan cheese, optional

Instructions
 

  • Heat oil in a large saucepan over medium heat.
  • Add onion and garlic. Sauté until the onion is soft, about 2 minutes.
  • Add chicken broth, tomatoes, pasta, and parsley to saucepan.
  • Bring to boil, then reduce heat and simmer for 10 minutes.
  • Add broccoli, carrots, and celery and simmer an additional 10 minutes. Add salt and pepper to taste.
  • Ladle soup into serving bowls and garnish with Parmesan, if using. Serve.

Notes

Prep Tip
  • Both fresh or frozen broccoli can be used in this recipe.
  • 2 tablespoons of dried parsley can be substituted for fresh parsley.

Nutrition

Serving: 1 cupCalories: 80calCarbohydrates: 15gProtein: 4gFat: 1gSodium: 380mgFiber: 3g
Keyword Comfort Food, Dinner, Fall, Healthy, Kid-friendly, Slow Cooker