Ingredients:

2 29-oz. cans low-sodium chicken broth

1 14.5-oz. can diced tomatoes — no salt added

1 teaspoon dried basil

1⁄2 teaspoon onion powder 

3⁄4 cup macaroni, dry

3 cups frozen mixed vegetables

1⁄8 teaspoon salt

1⁄8 teaspoon pepper

 

Directions:

Combine chicken broth, diced tomatoes, basil and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat, adding salt and pepper to taste. The pasta will not be cooked all the way through. Let soup sit for 5 minutes and pasta will become soft.

 

Serves: 6

 

Preparation time: 10 minutes; 

allow to rest for 5 minutes before serving

 

Nutrition Information per serving: calories: 112, total fat: 0.5g, saturated fat: 0.3g, percent calories from fat: 4, percent calories from saturated fat: 3, protein: 6g, carbohydrates: 21g, cholesterol: 3mg, dietary fiber: 4g, sodium: 244mg.