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Italian Vegetable Soup with CAULILINI® baby cauliflower

Servings
8
Calories
140
Prep Time
15 minutes
Total Time
50 minutes
Skill Level
Easy

Ingredients

  • 1 teaspoon vegetable oil
  • 1 cup chopped yellow onion
  • 2 garlic cloves, chopped
  • ½ cup small shell pasta, uncooked
  • ½ cup chopped parsley
  • 1 (28 ounce) canned diced tomatoes
  • 32 ounces chicken broth, low sodium
  • 1 cup water
  • 1 cup chopped carrots
  • 1 cup sliced celery
  • 1 cup sliced zucchinis
  • 1 cup sliced yellow squash
  • 2 cups chopped Mann’s CAULILINI ® baby cauliflower
  • Salt and pepper, to taste
  • 2 tablespoons grated Parmesan cheese

The Method

Heat oil in a saucepan over medium heat. Add onion, celery and garlic, cook until onion and celery is soft, about 2-3 minutes.

Add pasta, parsley, tomatoes, water and chicken broth. Bring to a boil, reduce heat and simmer for an additional 10 minutes. Add carrots, zucchini and squash, cook for 10 minutes. Add Mann’s CAULILINI ® baby cauliflower and cook for an additional 15 minutes. Add salt and pepper to taste. Top with grated Parmesan cheese.

Nutrition Facts
Serving Size 395g | Servings: 8
Amount Per Serving
Calories 140 l Total Fat 2.0g (sat fat 0g trans 0g) l Cholesterol 5mg l Sodium 340mg l Total Carbohydrate 25g l Dietary Fiber 4g l Sugars 7g (Includes 0g Added Sugars) l Protein 6g l Vitamin A 70% l Calcium 10% l Iron 10% | Vitamin C 100%
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