Garden Veg Rotini Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Rotini Pasta
33.80 fl oz
vegetable broth
5.30 oz
Carrots
3.53 oz
celery
3.53 oz
onion
7.06 oz
Tomatoes
5.30 oz
zucchini
5.30 oz
Yellow Squash
2 cloves
garlic
2 tbsp
olive oil
1 tsp
salt
0.5 tsp
black pepper
1 tsp
dried basil
1 tsp
dried oregano
1.00 piece
bay leaf
Directions
Step 1
Cook the rotini pasta according to the package instructions. Drain and set aside.
Step 2
In a large pot, heat the olive oil over medium heat. Add the garlic, onion, carrots, celery, zucchini, and yellow squash. Cook for 5 minutes, until the vegetables are slightly softened.
Step 3
Add the tomatoes, vegetable broth, bay leaf, dried basil, dried oregano, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Step 4
Remove the bay leaf from the pot. Stir in the cooked rotini pasta. Cook for an additional 5 minutes to heat through.
Step 5
Serve the Garden Veg Rotini Soup hot. Enjoy!
Nutrition Facts
Fat:
6 g
(54
kcal)
Protein:
5 g
(20
kcal)
Carbohydrates:
25 g
(100
kcal)
| Calories | 7.938 kcal | 0.4% |
| Vitamin A | 132.3 IU | 14.7% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.2646 g | 0.19% |
| Carbohydrates | 1.1025 g | 0.22% |
| Sodium | 39.69 mg | 7.94% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.3528 g | 0% |
| Protein | 0.2205 g | 0.26% |
| Vitamin C | 1.323 mg | 1.47% |
| Calcium | 2.205 mg | 0.44% |
| Iron | 0.0882 mg | 0.02% |
| Potassium | 22.05 mg | 4.41% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.2205 mcg | 0.04% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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