Ingredients:
- roasted vegetable broth (about 8 cups)
- 2 cups reserved cooked vegetables from roasted vegetable broth
Directions:
- Bring broth to boil in large pot. Add macaroni; reduce heat and simmer 5 minutes. Add tomatoes, green beans and squash; simmer 5 minutes. Add peas and reserved cooked vegetables; simmer until macaroni and all vegetables are tender, about 5 minutes. Stir in basil. Season to taste with salt and pepper. Sprinkle soup with cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.82 Kcal (439 kJ) | ||
| Calories from fat | 13.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 2% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 93.44mg | 4% | |
| Potassium | 307.33mg | 7% | |
| Total Carbs | 17.74g | 6% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 2.89g | 12% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 19mg | 32% | |
| Iron | 1.1mg | 6% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 73.47 Kcal (308 kJ) | ||
| Calories from fat | 9.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 2% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 1% | |
| Sodium | 65.49mg | 4% | |
| Potassium | 215.4mg | 7% | |
| Total Carbs | 12.43g | 6% | |
| Sugars | 3.32g | 19% | |
| Dietary Fiber | 2.03g | 12% | |
| Protein | 3.96g | 11% | |
| Vitamin C | 13.3mg | 32% | |
| Iron | 0.8mg | 6% | |
| Calcium | 51.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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