How to Make Winter Vegetable Potage With Pasta
This cool-weather soup is the perfect, heart-healthy way to stay warm. The fiber from the veggies helps balance the pasta, to create a rich broth that’s the perfect side dish, lunch, or even a heart main dish for dinner.
20 min (if cutting cabbage by hand) prep time
60 min cook time
8servings
1 cup
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Step-By-Step Instructions:
- In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.
- Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.
Nutrition facts
8 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
95
- % Daily value*
-
Total Fat
2g
3%-
Saturated Fat
0.3g
2% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
475mg
21% -
Total Carbohydrate
16g
6%-
Dietary Fiber
3g
11% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
4g
-
Potassium
415mg
9%
Ingredients
fresh chives (minced)
2 tbsp
elbow macaroni
2/3 cup
rutabaga (peeled and diced)
1/2 cup
cabbage (shredded)
1 cup
low sodium chicken broth
5 cup
garlic (minced)
2 clove
black pepper
1/4 tsp
salt
1/2 tsp
fennel bulb (diced)
1
carrot(s) (peeled and diced)
3
onion(s) (diced)
1
olive oil
1 tbsp