Soups

Vegetable Soup

January 21, 2014

Loaded with vegetables, this comforting and delicious

2 tablespoons olive oil or vegetable oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1/4 cup grated Parmesan cheese (optional)

1 Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp. 2 Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes. 3 Increase the heat to medium. Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.

Nutritions

Calories
228

Sodium
1015mg
42% DV

Fat
9g
15% DV

Protein
12g
24% DV

Carbs
19g
6% DV

Fiber
3g
12% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 3g 17%

Polysaturated Fat 2g 12%

Monosaturated Fat 4g 27%

Cholesterol 25mg 8%

Sodium 1015mg 42%

Potassium 237mg 6%

Protein 12g 24%

% DAILY VALUE^*

Total Carbohydrate

Fiber 3g 12%

Sugar 1g 3%

Vitamin A 763IU 15%

Vitamin B6 1mg 83%

Vitamin C 3mg 6%

Calcium 103mg 10%

Iron 2mg 14%

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

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