Appetizers / Soups / Salads

Zucchini, Carrot and Tomato Soup with Pasta is for Soup.

Zucchini, Carrot and Tomato Soup with Pasta takes 10 minutes to prepare.

Zucchini, Carrot and Tomato Soup with Pasta takes 15 minutes to cook.

Zucchini, Carrot and Tomato Soup with Pasta makes 4 servings.

The ingredients for Zucchini, Carrot and Tomato Soup with Pasta are:

5 cups water *
2 large baby carrots
0.5 cup zucchini
4 yellow tomatoes, chopped **
2 tablespoons basil, shredded
2 oz Whole Wheat Spiral Pasta

* could also use vegetable or chicken stock instead of water
** yellow tomatoes have been used in this recipe due to it being served to my nephew who has problems with acidity levels in red tomatoes

You could have this with fresh wholemeal bread.

Here is how you make Zucchini, Carrot and Tomato Soup with Pasta:

Put water in a saucepan and bring to the boil. Reduce the heat, add the pasta, carrot and zucchini and cook for about 5 - 10 minutes.When the pasta is al dente add the tomato and heat through gently for a few more minutes. Seasoning can be added if required (although this would change the nutrional information).Make sure the soup bowls are warm and pour the soup into them. Sprinkle the basil over the top.Can be served with homemade pesto or a fresh wholemeal loaf.Number of Servings: 4Recipe submitted by SparkPeople user TEC++CHICK.

The nutritional information for Zucchini, Carrot and Tomato Soup with Pasta is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 70.1

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 35.8 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 2.7 g
• Protein: 3.5 g