Winter Vegetable Potage With Pasta
Summary
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.
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- Prep time
- 20 min
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- Cook time
- 1 hr
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
Ingredients
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onion(s) (diced)
- 1
- 1
-
-
carrot(s) (peeled and diced)
- 3
- 3
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fennel bulb (diced)
- 1
- 1
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-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
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garlic (minced)
- 2 clove
- 2 clove
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low sodium chicken broth
- 5 cup
- 5 cup
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-
cabbage (shredded)
- 1 cup
- 1 cup
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-
olive oil
- 1 tbsp
- 1 tbsp
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-
rutabaga (peeled and diced)
- 1/2 cup
- 1/2 cup
-
-
elbow macaroni
- 2/3 cup
- 2/3 cup
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-
fresh chives (minced)
- 2 tbsp
- 2 tbsp
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Recommended for You
-
Potaje de verduras de invierno con Pasta
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Chicken Soup
20 min2 hr8 -
Sweet Potato and Black Bean Soup
5 min30 min3
Directions
Directions
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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.