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Wonderful Italian Tomato based soup for a year round choice. Freezes well too.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $0.71 view details
  • 8 ounces Large Elbow Noodles
  • 22 ounce can San Marzano Tomatoes
  • 10 ounce can crush tomatoes
  • 1/2 cup low sodium Vegetable broth
  • one small zucchini, sliced
  • one carrot, diced
  • 1/2 cup Roasted Garbanzo (chickpeas) Beans
  • 2 cloves of garlic diced finely
  • Fresh basil, garnish
  • Salt and Black Pepper, to taste when serving
  • 1/4 cup Grated Parmesan Cheese

Direcciones

  1. Cook Elbow macaroni in salted boiling water to al dente, rinse set aside
  2. In a lidded soup pot and San Marzano Tomatoes, crushed tomatoes, stir to combine, add vegetable broth, add garlic, carrot, zucchini, cheese, beans and stir gently on low heat
  3. Cook 15 minutes, add cooked elbow macaroni, stir gently, cook 10 minutes on low heat
  4. Garnish with fresh basil
  5. Ladle in soup bowls and enjoy!
  6. To Freeze: Allow to cool down and place in freezer safe containers.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 173g
Recipe makes 4 servings
Calories 98  
Calories from Fat 23 23%
Total Fat 2.62g 3%
Saturated Fat 1.18g 5%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 324mg 14%
Potassium 406mg 12%
Total Carbs 14.31g 4%
Dietary Fiber 3.7g 12%
Sugars 2.43g 2%
Protein 5.98g 10%
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