Tomato Vegetable Soup

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	161161 cal
pro	6 g6g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	30 g30g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	443 mg443mg sodium
% RDI:	-
calcium	77 calcium
iron	1818 iron
vit A	88 vit A
vit C	3232 vit C
folate	1616 folate

Ingredients

1 tbsp vegetabIe oil 1 1tbsp tbspvegetabIe oil
2 cups sliced mushrooms 2 2cups cupssliced mushroommushrooms
1 chopped onion 1 1chopped oniononions
2 minced cloves of garlic 2 2minced cloves of garlic
1 tsp dried Italian herb seasoning 1 1tsp tspdried Italian herb seasoning
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 can (28 oz/796 ml) stewed tomatoes 1 1can (28 oz/796 ml) can (28 oz/796 ml)stewed tomatoes
4 cups water 4 4cups cupswater
3/4 cup small shell pasta 3/4 3/4cup cupsmall shell pasta
1 cup frozen baby lima beans 1 1cup cupfrozen baby lima beans or peas
1/2 cup croutons 1/2 1/2cup cupcroutoncroutons

Preparation

In large saucepan, heat oil over medium heat; fry mushrooms, onion, garlic, herb seasoning, salt and pepper for 5 minutes. Add tomatoes and water; bring to boil.

Add pasta; reduce heat to medium and simmer for 5 minutes. Add lima beans; cook until hot, 3 minutes. Sprinkle with croutons.

Source : Canadian Living Magazine: October 2004

Keywords : Soup; Vegetarian; One-Pot; Tomatoes; Pasta; Mushrooms; Beans;

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