Description
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
Scale
- 1 tablespoons vegetable oil
- 1 medium or large onion, minced
- 1/4 teaspoon salt
- 1 tablespoon garlic, minced or pressed
- 10 cups low-sodium chicken broth
- 2 cups V8 original vegetable juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced celery
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1 cans chopped green beans, drained
- 1 (14-ounce) can of fire roasted diced tomatoes
- 2 cups dry rotini noodles
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1/4 cup minced fresh Italian parsley
- 1 tablespoon lemon zest
Instructions
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4.3 g
- Sodium: 118 mg
- Fat: 2 g
- Carbohydrates: 14.1 g
- Fiber: 2.2 g
- Protein: 4.4 g
- Cholesterol: 6 mg