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Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsTotal Time:25 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchopped carrot1cupchopped onion1cupchopped green beans (1/2-inch pieces)2clovesgarlic, minced4cupslow-sodium chicken broth or “no-chicken” broth1(15 ounce) canpetite diced tomatoes4ouncesalphabet-shaped pasta or other fun shape½teaspoonsalt¼teaspoonground pepper2tablespoonsgrated Parmesan cheese
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchopped carrot
1cupchopped onion
1cupchopped green beans (1/2-inch pieces)
2clovesgarlic, minced
4cupslow-sodium chicken broth or “no-chicken” broth
1(15 ounce) canpetite diced tomatoes
4ouncesalphabet-shaped pasta or other fun shape
½teaspoonsalt
¼teaspoonground pepper
2tablespoonsgrated Parmesan cheese
DirectionsHeat oil in a large pot over medium-high heat. Add carrot, onion, green beans and garlic. Cook, stirring, until fragrant and beginning to soften, 2 to 4 minutes. Add broth and tomatoes. Bring to a boil. Stir in pasta. Reduce heat to a simmer. Cover and cook, stirring occasionally, until the pasta and vegetables are tender; 8 to 10 minutes. Season with salt and pepper. Garnish each serving with 1 1/2 teaspoons Parmesan.TipsTo make ahead: Refrigerate soup for up to 3 days.Originally appeared: EatingWell.com, June 2018
Directions
Heat oil in a large pot over medium-high heat. Add carrot, onion, green beans and garlic. Cook, stirring, until fragrant and beginning to soften, 2 to 4 minutes. Add broth and tomatoes. Bring to a boil. Stir in pasta. Reduce heat to a simmer. Cover and cook, stirring occasionally, until the pasta and vegetables are tender; 8 to 10 minutes. Season with salt and pepper. Garnish each serving with 1 1/2 teaspoons Parmesan.TipsTo make ahead: Refrigerate soup for up to 3 days.
Heat oil in a large pot over medium-high heat. Add carrot, onion, green beans and garlic. Cook, stirring, until fragrant and beginning to soften, 2 to 4 minutes. Add broth and tomatoes. Bring to a boil. Stir in pasta. Reduce heat to a simmer. Cover and cook, stirring occasionally, until the pasta and vegetables are tender; 8 to 10 minutes. Season with salt and pepper. Garnish each serving with 1 1/2 teaspoons Parmesan.
Tips
To make ahead: Refrigerate soup for up to 3 days.
Originally appeared: EatingWell.com, June 2018
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Nutrition Facts(per serving)277Calories10gFat37gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
