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–+ servings
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5 stars

Vegetable Soup

This hearty vegetable soup with pasta is full of nutrients and packed with flavor - great for prepping ahead, freezing and reheating.
Course Main Dish, Soup
Cuisine American, Italian
Diet Diabetic
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 210kcal
Author Liz Della Croce

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 stalks celery diced
  • 1 large carrot diced
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 1 cup diced bell peppers any color
  • 1 teaspoon oregano
  • 1 cup diced tomatoes
  • 4 cups vegetable broth or chicken broth
  • chili flakes, parmesan cheese and parsley optional, to serve
  • 1 cup frozen peas
  • 2 cups cooked pasta short cut such as orzo or ditalini

Instructions

  • In a large soup pot, heat olive oil over medium high heat. Add onions and stir until they begin to soften, about 4-5 minutes, before adding in carrots and celery. Season with salt and pepper to taste. Saute until tender, an additional 4-5 minutes, stirring frequently.
  • Add bell peppers to the pan, along with oregano and garlic, and saute until tender, another 3-4 minutes. Stir in diced tomatoes and another pinch salt and pepper. Saute 2 minutes before pouring in vegetable broth. Bring to a boil then add peas. Heat to a boil again then reduce to low and simmer for 10-15 minutes,
  • Stir in cooked pasta right before serving then check for seasoning. Adjust accordingly then serve. Garnish to taste with chili flakes, parmesan and parsley.

Nutrition

Serving: 2cups | Calories: 210kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 980mg | Potassium: 468mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5120IU | Vitamin C: 72mg | Calcium: 65mg | Iron: 2mg