4 servings

2 tbsp olive oil

½ chopped onion

1 cup diced carrots

1 cup diced zucchini

1 cup frozen chopped green beans

1 cup frozen peas

1 cup diced butternut squash

1 cup whole grain small pasta

1 cup homemade tomato sauce (recipe in Recipe Book)

1 ½ L low-sodium chicken broth

1 tsp sea salt

pepper to taste

1 tsp oregano

½ tsp complete seasoning

½ tsp paprika

¼ tsp garlic powder

1 tbsp freshly chopped cilantro

In a pot heat the oil and cook onion and carrots for 6-7 minutes.

Add zucchini, green beans, peas, butternut squash, pasta, tomato sauce and chicken broth. Stir and season with salt, pepper, oregano, complete seasoning, paprika and garlic.  Reduce heat to low and simmer for 10-12 minutes. 

Remove from heat and pour soup in bowls and garnish with cilantro. Serve immediately. 

Per serving 450 gr

Cal: 253.8 P: 10.3 F: 7.3 Cb: 35.6