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Winter Vegetable Potage with Pasta
20 min prep time
60 min cook time
8servings
Recipe by
Robyn Webb, MS, LN
Photo by
Kyle Dreier
How to Make Winter Vegetable Potage with Pasta
This cool-weather soup is the perfect, heart-healthy way to stay warm. The fiber from the veggies helps balance the pasta, to create a rich broth that's the perfect side dish, lunch, or even a heart main dish for dinner.
20 min prep time
60 min cook time
8servings
1 cup
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Step-By-Step Instructions:
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In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.
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Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.
Nutrition facts
8 Servings
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Serving Size
1 cup
- Amount per serving Calories 90
- % Daily value*
-
Total Fat
2g
3%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 260mg 11%
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Total Carbohydrate
15g
5%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 1g 2%
- Protein 3g
- Potassium 280mg 6%
Ingredients
fresh chives (minced)
2 tbsp
elbow macaroni
2/3 cup
rutabaga (peeled and diced)
1/2 cup
cabbage (shredded)
1 cup
low sodium chicken broth
5 cup
garlic (minced)
2 clove
black pepper
1/4 tsp
salt
1/2 tsp
fennel bulb (diced)
1 whole
carrots (peeled and diced)
3 med
onion(s) (diced)
1 med
olive oil
1 tbsp
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