Anita's Tried & True Heart Healthy Recipes

Moroccan Vegetable & Pasta Soup

Adapted from
10 servings

1/2 c onions, chopped 2 tsps paprika 
3 c water 1 1/2 tsps salt 
1 lb frozen mixed vegetables, thawed 1/4 tsp black pepper 
28 ozs canned crushed tomatoes, undrained 1/8 tsp cinnamon 
15 ozs canned garbanzo beans, drained 2 tbsps ketchup 
2 tsps basil 1/2 c rotini pasta, uncooked 
2 tsps turmeric  
In a large saucepan, cook onions until tender. Stir in water, vegetables, tomatoes, beans, basil, turmeric, paprika, salt, black pepper, cinnamon, and ketchup. Mix well and bring to a boil. Reduce heat; cover and simmer eight minutes, or until vegetables are tender. Add pasta and cook, uncovered , until tender.
Nutritional Analysis per serving (10 servings total)
Calories 99   %CFF 7 %
Total Fat 0.6 g   Saturated Fat 0.0 mg
Protein 5 g   Cholesterol 0 g
Carbohydrates 20 g   Sodium 626 mg
Sugars 6 g   Fiber 6 g
1.2 WW Points
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