Italian Macaroni Soup with Veggie Ground, Carrot, Celery & Bell Pepper
- Time
- 35 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 2 mediumcarrots
- 2 stickscelery
- 48 fl ozchicken or vegetable broth
- 2 (14.5 oz) cansdiced tomatoes
- 4 clovesgarlic
- 6 ozgluten-free macaroni (elbow) pasta
- 1 small bunchItalian (flat-leaf) parsley
- 2red bell peppers
- 16 ozveggie ground, plant based
- 1 mediumyellow onion
- balsamic vinegar
- black pepper
- extra virgin olive oil
- Italian seasoning
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- ladle
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 628
- Protein
- 33g
- Carbs
- 67g
- Fat
- 28g
- Fiber
- 12g
- Sodium
- 556mg
Method
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