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Meatless Monday Vegetable Rotini Soup

Prep

Cook

Total

Yield 10 servings

A delicious and satisfying blend of savory broth, fresh veggies, and rotini pasta. Even my picky kids had no problem finishing off their entire bowls of this colorful soup.

Ingredients

Instructions

  1. In a large dutch oven or stock pot, heat 1 tablespoon oil over medium high heat. Add onion and sprinkle with salt. Cook, stirring often, until translucent, about 5 minutes. Add minced garlic and cook for an additional 30 seconds.
  2. Add in the the chicken broth, V8 juice, oregano, thyme, cumin, chili powder, carrots, celery, bell peppers, green beans and tomatoes. Turn the heat to high. Once the broth has reached a rolling boil, cover and turn the heat to medium low and simmer for 30 minutes. Remove the cover and bring the soup up to a rolling boil, then stir in the rotini pasta and zucchini. Boil for about 6 minutes, or until rotini is cooked. Turn off the heat and stir in the parsley and lemon zest. Serve.

Courses Dinner

Cuisine American

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 90

% Daily Value

Total Fat 2 g

3%

Saturated Fat 0.4 g

2%

Cholesterol 6 mg

2%

Sodium 118 mg

5%

Total Carbohydrates 14.1 g

5%

Dietary Fiber 2.2 g

9%

Sugars 4.3 g

Protein 4.4 g

9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Goldilocks Kitchen at https://goldilockskitchen.com/2018/01/vegetable-rotini-soup.html