Easy Homemade Pasta and Vegetable Soup

Author: Canadian Living

"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.

  • Portion size 10 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 3 stalks celery finely chopped
  • 3 carrots finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can diced tomatoes
  • 3 cups beef stock
  • 1/3 cup tomato paste
  • 1 tablespoon packed brown sugar
  • 3/4 cups small pasta

Method

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.)

Nutritional facts <b>Per 1 cup (250 mL):</b> about

  • Sodium 499 mg
  • Protein 4 g
  • Calories 103.0
  • Total fat 2 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 19 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 61.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Homemade Pasta and Vegetable Soup