Easy Homemade Pasta and Vegetable Soup
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per 1 cup (250 mL): about | - |
| cal | 103 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 19 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 499 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 9 |
| vit A | 61 |
| vit C | 27 |
| folate | 14 |
"I don't like sandwiches because they get stuck in my retainer and are hard to eat," says nine-year-old Tyler Grainger, who brings a vacuum flask filled with hot soup or pasta every day. Round out lunch with fruit and milk.
Ingredients
- 1 tbsp vegetable oil
- 3 stalks celery, finely chopped
- 3 carrots, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can (28 oz/796 mL) diced tomatoes
- 3 cups beef stock
- 1/3 cup tomato paste
- 1 tbsp packed brown sugar
- 3/4 cup small pasta
Preparation
In large saucepan, heat oil over medium heat; cook celery, carrots, salt and pepper, stirring occasionally, until carrots are softened, about 5 minutes.
Add tomatoes, beef stock, 1 cup (250 mL) water, tomato paste and sugar; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 minutes.
Add pasta; simmer until pasta is tender but firm, about 8 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.)
- Keywords : Soup; Pasta; Tomatoes; Kid-Friendly; Main Course; Simmer; Make-Ahead; Lunch; Celery; Carrots; Tomato paste;
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