Macaroni soup with vegetables

Get healthy and go vegan with the Physicians Committee’s delicious low-fat plant-based recipes that will kickstart your health and help you feel great!

Macaroni soup with vegetables

This hearty soup is packed with protein, fiber, vitamins, and antioxidants!
Prep Time30 mins
Total Time30 mins
Course: Soup
Yield: 4 people
Calories: 430kcal

Materials

  • 4 cups water filtered water
  • 12 ounces macaroni or any variety of small-shaped pasta
  • 2 whole carrots peeled and chopped
  • 3 stalks celery stalks chopped
  • 2 cloves garlic chopped
  • 1/4 onion onion chopped
  • 1 zucchini zucchini chopped
  • 4 ounces spicy tomato sauce
  • 2 ounces tomato sauce
  • 1 small sprig fresh marjoram or 1 dry teaspoon
  • 1 small sprig fresh thyme or 1 dry teaspoon
  • 1 whole lime juiced
  • 1 small sprig Purple cabbage for garnish to taste
  • 3 pinches sea salt
  • pinch Spicy paprika To taste

Instructions

  • Brown the macaroni in a pan, being careful not to burn it.
    Macaroni soup with vegetables
  • Add water, carrots, celery, garlic, and onion. Cook over medium heat for 5 minutes.
    Macaroni soup with vegetables
  • Add the zucchini, the spicy and regular tomato sauces, and the herbs and lower the heat and cook for another 5 minutes. Test the consistency of the macaroni. It should be firm but well cooked. Add 3 pinches of salt, to taste.
    Macaroni soup with vegetables
  • Sprinkle with spicy paprika and shredded purple cabbage. Squeeze lime juice in each bowl.
    Macaroni soup with vegetables
  • Per serving (1/4 of the recipe): Calories: 432; Fat: 3 g; Saturated Fat: 0 g; Calories from Fat: 5%; Cholesterol: 0 mg; Protein: 15 g; Carbohydrate: 88 g; Sugar: 11 g; Fiber: 7 g; Sodium: 600 mg; Calcium: 62 mg; Iron: 4 mg; Vitamin C: 14 mg; Beta-Carotene: 3,266 mcg; Vitamin E: 1 mg; Potassium: 524 mg

Notes

Serve Source: Gloria Huerta, Food for Life Instructor, Los Angeles.
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
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