This recipe is perfect for a fresh soup on those cold winter days!

 

 

Ingredients

• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely sliced
• 3 cloves garlic, minced
• 1 cup diced zucchini
• 1 cup frozen corn kernels
• 6 cups low-sodium, reduced fat chicken broth
• 1-1/2 cups small dry pasta shells
• 4 cups diced fresh tomatoes
• 1 teaspoon fresh basil, chopped (1/2 teaspoon dried)
• 1 teaspoon fresh oregano, chopped (1/2 teaspoon dried)
• 1 teaspoon fresh thyme leaves, chopped (1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar
• 1/4 cup plus 2 tablespoons grated Parmesan cheese

Directions

1. Heat olive oil in a large pot or Dutch oven over medium high heat. Sauté onion and celery for about 5 minutes or until tender.
2. Add garlic, zucchini and corn; sauté 5 minutes.
3. Add chicken broth and bring to a simmer.
4. Add pasta, tomatoes, basil, oregano, thyme, salt, pepper and sugar. Simmer
   until pasta is tender, 10 to 12 minutes.
5. When served, top each bowl with 1 tablespoon Parmesan cheese.

Yield: 6 servings

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.