- 1 teaspoon vegetable oil
- ½ cup chopped onion
- 1 clove garlic, chopped
- 29 ounces reduced-salt chicken broth
- 32 ounces tomatoes
- 1/3 cup alphabet pasta
- ½ cup parsley
- 2 cups chopped broccoli
- 2 cups carrots
- 2 cups sliced celery
- Salt and pepper to taste
- 2 tablespoons grated Parmesan cheese (optional)
Heat oil in a saucepan over medium heat. Add onion and garlic and cook until the onion is soft, about 2 minutes, stirring occasionally. Add chicken broth, tomatoes, pasta, and parsley to the saucepan. Bring the liquid to a boil, reduce heat and simmer for 10 minutes. Add broccoli, carrots and celery to soup; cook 10 minutes. Add salt and pepper to taste.
Ladle soup into serving bowls and sprinkle with Parmesan cheese.
Makes 15 (2/3 cup) servings.
Per Serving: 50 calories; 1gm fat; 3gm protein; 194 mg sodium.
This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.