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Add a photoWonderful Italian Tomato based soup for a year round choice. Freezes well too.
Ingredients
- 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
Directions
- Cook Elbow macaroni in salted boiling water to al dente, rinse set aside
- 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
- Cook 15 minutes, add cooked elbow macaroni, stir gently, cook 10 minutes on low heat
- Garnish with fresh basil
- Ladle in soup bowls and enjoy!
- 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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