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Ingredientes
- 5 c. Canned vegetable broth
- 1 lrg Russet potato, peeled, diced
- 1/2 c. Minced green onions
- 1/4 c. Minced fresh parsley
- 4 lrg Garlic cloves, minced
- 1 tsp Dry thyme
- 1 tsp Dry sage
- 2 c. Spicy vegetable juice
- 1 c. Small dry pasta, (such as elbow macaroni) Grated Cheddar cheese, (optional) Croutons, (optional)
Direcciones
- Combine vegetable broth, diced russet potato, 1/4 c. green onions, minced fresh parsley, minced garlic, dry thyme and dry sage in large Dutch oven. Simmer over medium heat till potato is tender, about 15 min. Add in spicy vegetable juice and pasta; simmer till pasta is tender, stirring occasionally, about 8 min. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with remaining 1/4 c. green onions.
- Sprinkle cheese and croutons over, if you like.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2328g | |
| Calories 1345 | |
| Calories from Fat 39 | 3% |
| Total Fat 4.67g | 6% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6056mg | 252% |
| Potassium 3228mg | 92% |
| Total Carbs 285.89g | 76% |
| Dietary Fiber 18.6g | 62% |
| Sugars 35.83g | 24% |
| Protein 43.26g | 69% |
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