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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Creamy Vegetable Soup

Source: dLife

Penne pasta and vegetable soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	299.9

Total Carbs	42.3 g

Dietary Fiber	4.1 g

Sugars	15.8 g

Total Fat	9.1 g

Saturated Fat	1.3 g

Unsaturated Fat	1.3 g

Potassium	953.6 mg

Protein	12.9 g

Sodium	421.0 mg

Dietary Exchanges 9.1 Fat, 1.9 Vegetables, 0.4 Meat, 0.6 Milk, 1.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tbsp olive oil 0.3333
0.3333 cup minced onion 0.3333
0.3333 cup sliced carrots 0.3333
0.3333 cup fresh chopped celery 2.0
2 tsp minced garlic 3.0
3 cup fresh mushroom slices 1.0
1 cup red bell peppers, sliced 1.0
1 tsp ground sage 0.25
0 1/4 tsp ground thyme 0.25
0 1/4 tsp black pepper 28.0
28 oz fat free unsalted beef broth 6.0
6 oz tomato paste 1.0
1 cup Milk, evaporated, nonfat/skim 2.0
2 cup cooked pasta 0.25
0 1/4 cup grated Parmesan cheese 2.0
2 tbsp chopped parsley

Directions

Pour the oil into a saucepan and place over medium heat. Place the onions, carrots, celery, and garlic in the pan and cook for approximately 3 to 4 minutes.
Stir in the mushrooms, red pepper, sage, thyme, and pepper. Cook for about 5 minutes.
Put the beef broth and tomato paste in the pan and bring to a boil. Cook for 15 minutes.
Pour half of the soup in a blender and blend. While blending, add in the evaporated skim milk.
Put the soup back in the pot and mix in the cooked pasta. Sprinkle with Parmesan cheese and serve immediately.