Cheesy Garden Vegetable Soup with Pasta

1
(0) 0 Reviews
Prep Time
10
min.
Total Time
30
min.
Servings

8 servings, 1 cup each

Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.

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What You Need

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Make It

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  • Cook vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.
  • Add tomatoes, beans, broth, water and dressing mix. Bring to a boil.
  • Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

Make Ahead

Soup can be prepared ahead of time. Cool, then portion into small containers. Store in refrigerator up to 4 days, or in the freezer for up to 3 months. If freezing, thaw in refrigerator until ready to reheat just before serving.

Substitute

Prepare as directed, substituting 1 cup uncooked instant brown or white rice for the uncooked pasta.

Servings

  • 8 servings, 1 cup each

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 890mg
Carbohydrate 27g
Dietary fiber 5g
Sugars 8g
Protein 11g
   
Vitamin A 90 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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