Ingredients for Veggie Mac Soup
- 4 cups vegetable broth
- Not specified in recipe.
- 1 (14.5 ounce) can diced tomatoes, undrained
- Not specified in recipe.
- Not specified in recipe.
- pepper, to taste
- 2 cloves garlic, minced
- 1 cup elbow macaroni
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped zucchini
- 1 teaspoon dried oregano
- salt, to taste
- fresh parsley, for garnish (optional)
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How to Make Veggie Mac Soup
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Add 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained, 1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped zucchini, and 1 teaspoon dried oregano. Bring to a boil.
- Stir in 1 cup elbow macaroni.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is tender and vegetables are cooked through.
- Season with salt and pepper to taste. Garnish with fresh parsley (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
15g
Fat
2g
Carbs
8g