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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Pasta Vegetable Soup

 
One serving costs about $0.68

$0.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 fall,winter soup
spoonacular Score:72%

Spoonacular Score: 72%

 

Pasta Vegetable Soup might be just the soup you are searching for. For 64 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 167 calories, 10g of protein, and 3g of fat. It is perfect for Autumn. Only a few people made this recipe, and 1 would say it hit the spot. A mixture of onion, water, thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is good. Try Beef and Pasta Vegetable Soup, Pantry Vegetable and Pasta Soup, and Easy Vegetable Soup with Pasta for similar recipes.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1.5 tsps
1.5 tsps basil
basil
0.5 tsps
0.5 tsps black pepper
black pepper
1 Tbsp
1 Tbsp brown sugar
brown sugar
28 oz
28 oz whole canned tomatoes
whole canned tomatoes
1 cup
1 cup carrot
carrot
1 cup
1 cup celery
celery
3
3  chicken broth
chicken broth
1 Clove
1 Clove garlic
garlic
9 oz
9 oz frozen green beans
frozen green beans
1 cup
1 cup macaroni
macaroni
0.5 tsps
0.5 tsps marjoram
marjoram
1 medium
1 medium onion
onion
1.5 tsps
1.5 tsps oregano
oregano
1 cup
1 cup parmesan cheese
parmesan cheese
0.5 tsps
0.5 tsps thyme
thyme
6 oz
6 oz canned tomato paste
canned tomato paste
1.5 quarts
1.5 quarts water
water
1.5 tsps basil
1.5 tsps
basil
0.5 tsps black pepper
0.5 tsps
black pepper
1 Tbsp brown sugar
1 Tbsp
brown sugar
28 oz whole canned tomatoes
28 oz
whole canned tomatoes
1 cup carrot
1 cup
carrot
1 cup celery
1 cup
celery
3  chicken broth
3
chicken broth
1 Clove garlic
1 Clove
garlic
9 oz frozen green beans
9 oz
frozen green beans
1 cup macaroni
1 cup
macaroni
0.5 tsps marjoram
0.5 tsps
marjoram
1 medium onion
1 medium
onion
1.5 tsps oregano
1.5 tsps
oregano
1 cup parmesan cheese
1 cup
parmesan cheese
0.5 tsps thyme
0.5 tsps
thyme
6 oz canned tomato paste
6 oz
canned tomato paste
1.5 quarts water
1.5 quarts
water

Equipment

sauce pan
sauce pan
bowl
bowl
ladle
ladle
sauce pan
sauce pan
bowl
bowl
ladle
ladle


Instructions

  1. In a large sauce pan, combine 4 cups water, onion, carrot, celery, brown sugar, basil, marjoram, oregano, thyme, pepper, garlic, chicken broth, tomatoes, beans, and tomato paste then bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, and cook an additional 8 minutes. Ladle into soup bowls; top with Parmesan cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.67
Ingredient
½ teaspoons black pepper
1 tablespoon brown sugar
28 ounces whole canned tomatoes
1 cup carrot
1 cup celery
1 Clove garlic
9 ounces frozen green beans
1 cup macaroni
1 medium onion
1.5 teaspoons oregano
1 cup parmesan cheese
½ teaspoons thyme
6 ounces canned tomato paste
Price
$0.03
$0.04
$1.70
$0.22
$0.38
$0.07
$0.85
$0.23
$0.24
$0.16
$2.11
$0.05
$0.67
$6.74

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
142k Calories
7g Protein
3g Total Fat
23g Carbs
27% Health Score
Limit These
Calories
142k
7%

Fat
3g
5%

  Saturated Fat
1g
11%

Carbohydrates
23g
8%

  Sugar
9g
10%

Cholesterol
6mg
2%

Sodium
427mg
19%

Get Enough Of These
Protein
7g
16%

Vitamin A
2879IU
58%

Manganese
0.43mg
21%

Vitamin C
16mg
20%

Calcium
185mg
19%

Potassium
583mg
17%

Fiber
4g
16%

Vitamin K
16µg
16%

Selenium
10µg
15%

Copper
0.3mg
15%

Phosphorus
149mg
15%

Vitamin E
2mg
14%

Vitamin B6
0.26mg
13%

Iron
2mg
13%

Magnesium
45mg
11%

Vitamin B3
2mg
10%

Vitamin B2
0.15mg
9%

Folate
32µg
8%

Vitamin B1
0.12mg
8%

Zinc
0.9mg
6%

Vitamin B5
0.47mg
5%

Vitamin B12
0.12µg
2%

covered percent of daily need

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