March 8, 2019

Vegetable Soup with Pasta and Greens


  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 4 carrots, halved lengthwise and cut into ¼ inch slices
  • 2 zucchini, halved lengthwise and cut into ¼ inch slices
  • 1 red pepper, diced
  • 1 14.5-ounce can no salt added stewed tomatoes, chopped with their juices
  • 2 cups reduced-sodium chicken broth
  • ½ cup chopped fresh basil
  • ½ teaspoon salt
  • 4 cups fresh spinach leaves, shredded (or can use 1 box frozen shredded spinach leaves, defrosted and drained)
  • 2/3 cup small dried pasta, such as elbow, small shells, or ditalini
  • 1/3 cup coarsely ground parmesan cheese


In a large non-stick Dutch oven or large saucepan, heat the oil until hot over medium heat.  Add the onion and cook, stirring frequently until the onion is softened, about 5 minutes. Add the carrots and cook for an additional 5 minutes, stirring often. Stir in the zucchini and the bell pepper and cook, stirring frequently until the pepper is tender, about 5 minutes. Add the tomatoes and their juices and cook, stirring frequently until the liquid is slightly reduced, about 3-4 minutes. Stir in the broth, 2 cups of water, basil and the salt and bring to a boil. Stir in the spinach and the pasta and return to a boil. Cook until the pasta is tender, approximately 10 minutes.  Ladle the soup into bowls and sprinkle with parmesan cheese.

Serves 4

Nutritional Information

  • Calories: 194
  • Fat: 5 grams
  • Carbohydrates: 30 grams
  • Protein: 10 grams

This recipe was developed by the UAMS Program for Weight Loss and Metabolic Control.  The goal of our proven, medically supervised program is to help you make a lifestyle change to lose weight, improve your health, maintain your weight loss, and enhance your chances for longevity.  To learn more about our services, please call 501-603-1497.