Ingredients:

  • 2 tablespoons canola oil
  • 2 carrots, 1/2 moon cut
  • 1 small onion, diced
  • 4 cloves garlic, crushed
  • 2 ribs celery, chopped
  • 1 tablespoon fresh parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups beef stock or water
  • 1 cup tomato, diced
  • 1/2 yellow squash, 1/2 moon cut
  • 1/2 zucchini, 1/2 moon cut
  • 1 cup peas
  • 1/2 pound pasta (alphabet shapes are nice)
  • 1 16-ounce can red (kidney) beans

Directions:

  1. Heat oil and sauté carrots, onion, garlic, celery, parsley, basil and oregano in a heavy soup pot until vegetables are semi-soft.
  2. Add beef stock, and bring to a simmer for 5 minutes.
  3. Add tomatoes, squash, zucchini, peas ,and pasta, and simmer for 10 minutes.
  4. Add the canned beans and stir well.
  5. Add salt and pepper to taste.
Amount Serving Size Calories Fat Protein Carbohydrate
9 servings 1 cup 190 6 g 7 g 28 g

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