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Creamy Vegetable Soup
Source: dLife

Penne pasta and vegetable soup.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 2 Vegetables , 1/2 Meat , 1 Milk , 1 1/2 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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2 tbsp  olive oil
0.3333 cup  minced onion
0.3333 cup  sliced carrots
0.3333 cup  fresh chopped celery
2 tsp  minced garlic
3 cup  fresh mushroom slices
1 cup  red bell peppers, sliced
1 tsp  ground sage
0 1/4 tsp  ground thyme
0 1/4 tsp  black pepper
28 oz  fat free unsalted beef broth
6 oz  tomato paste
1 cup  Milk, evaporated, nonfat/skim
2 cup  cooked pasta
0 1/4 cup  grated Parmesan cheese
2 tbsp  chopped parsley
  1. 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.
  2. Stir in the mushrooms, red pepper, sage, thyme, and pepper. Cook for about 5 minutes.
  3. Put the beef broth and tomato paste in the pan and bring to a boil. Cook for 15 minutes.
  4. Pour half of the soup in a blender and blend. While blending, add in the evaporated skim milk.
  5. Put the soup back in the pot and mix in the cooked pasta. Sprinkle with Parmesan cheese and serve immediately.

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