Italian Wedding Soup With Summer Squash And Pasta

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#18168

serves/makes:

ready in:
under 30 minutes

2 reviews
1 comment

ingredients

2 teaspoons olive oil
1/2 cup finely chopped onion
2 cups diced zucchini
2 cups diced yellow summer squash
1 cup diced red bell pepper
3 cans ready to serve chicken broth
5 ounces uncooked macaroni rings
2 cups fresh spinach, coarsely chopped
grated fresh parmesan cheese

directions

Heat oil in large saucepan or Dutch oven over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until tender.

Stir in zucchini, summer squash, and bell pepper; cook and stir 2 minutes or until crisp tender. Add broth and macaroni rings; mix well. Bring to a boil. Reduce heat; cook over medium heat for about 7 minutes or until macaroni is tender, stirring occasionally.

Add spinach; cook 1 minute or just until wilted. To serve; spoon soup into individual soup bowls. Top each with cheese.

added by

supersalad

nutrition data

147 calories, 3 grams fat, 24 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.

reviews & comments

chefsrobertandlaurel REVIEW:
March 11, 2012

Good Recipe, but I added 1/2 clove garlic minced and sauted w/onion. and 1 T Italian Seasoning, 1 t Oregano, 1 t basil, and1 T Parsley, with salt and pepper to taste. This made a great Italiam Soup.
chefsrobertandlaurel March 11, 2012

In Ingredients there is no mention of how much garlic to add. Then in the Directions it says to add onions, and garlic. So do I add garlic and how much?
Guest Foodie REVIEW:
January 31, 2007

wonderful soup! I added some diced cooked turkey, since I had it, and it was so yummy and so easy! a wintertime dinner must try for all.

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