Macaroni Soup with Vegetables
4 servings
4 servings
This hearty soup is packed with protein, fiber, vitamins, and antioxidants!
Makes 4 Servings
Brown the macaroni in a pan, being careful not to burn them.
Add water, carrots, celery, garlic, and onion. Cook over medium heat for 5 minutes.
Add the zucchini, the spicy and regular tomato sauces, and the herbs, and lower the heat and cook for another 5 minutes. Test the consistency of the macaroni. It should be firm but well cooked. Add 3 pinches of salt, to taste.
Sprinkle with toasted sesame seeds, spicy paprika, and shredded purple cabbage. Squeeze lime juice in each bowl. Serve.
Per serving (1/4 of the recipe)
Calories: 432
Fat: 3 g
Saturated Fat: 0 g
Calories from Fat: 5%
Cholesterol: 0 mg
Protein: 15 g
Carbohydrate: 88 g
Sugar: 11 g
Fiber: 7 g
Sodium: 600 mg
Calcium: 62 mg
Iron: 4 mg
Vitamin C: 14 mg
Beta-Carotene: 3,266 mcg
Vitamin E: 1 mg
Potassium: 524 mg
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