Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

This make-ahead pasta soup can be served immediately, but chilling the soup overnight allows the flavors to blend.

Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling. Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through. To serve, ladle into bowls. If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

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Tips

Prepare soup up to the point where frozen vegetables are cooked until tender. Remove from heat; cool quickly. Refrigerate, covered, overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through.

Nutrition Facts

214 calories; fat 2g; carbohydrates 41g; insoluble fiber 9g; protein 12g; sodium 975mg.
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