If freezing the soup for future use, cook the pasta only halfway. This will prevent the pasta from getting soggy.

Reviews
love to eat veggie
- alfredia spells, South Carolina

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This soup has fewer than 350 milligrams of sodium per serving, which fits well into a heart-healthy diets.

 

Servings: Makes 4 servings.

Total: 40 mins

Rated:

 

 

Ingredients

3 cups water

1 cup shredded cabbage

1 medium onion, chopped

1 medium carrot, chopped

1 stalk celery, sliced

1 16-ounce jar light tomato and herb-flaroved spaghetti sauce

1 15-ounce can white kidney beans or great northern beans, rinsed and drained

1 small zucchini, halved lengthwise and sliced

1/3 cup packaged dried small shell pasta

1/8 teaspoon salt

4 teaspoons grated Parmesan cheese

 

Directions

1. In a large saucepan or Dutch oven combine the water, cabbage, onion, carrot, and celery. Bring to boiling; reduce heat to medium. Cook, covered, for 10 to 15 minutes or until vegetables are tender.

2. Add spaghetti sauce, kidney or great northern beans, zucchini, uncooked pasta, and salt. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables and pasta are tender. Sprinkle each serving with 1 teaspoon of the Parmesan cheese. Makes 4 servings.

3. 2 Starch, 3 Vegetable

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