I really wanted to create a soup with all the bounties of summer. I just basically went to the grocery store and grabbed anything that looked fresh in the produce department. Vegetable soup is so healthy and light, I just had to make my version with smoky paprika and fire roasted tomatoes.
3/4 cup ditalini or small tubular pasta
Olive oil spray
2 cups sweet yellow onions, finely chopped
4 cloves garlic, finely minced
½ teaspoon smoked paprika
1 tablespoon finely chopped fresh rosemary
4 sprigs thyme
1 (14.5 oz.) can fire roasted diced tomatoes
2 (32 oz.) boxes of unsalted vegetable stock
1 bay leaf
1 large carrot, peeled, and thinly sliced
2 celery ribs, thinly sliced
1 yellow squash, sliced into 1 inch pieces
3 cups chopped broccoli, into 1 inch pieces
1 ear fresh corn, kernels removed
8 oz. fresh green beans, cut into 1 inch pieces
8 oz. button mushrooms, halved
Kosher salt and pepper
6 tablespoons grated parmesan cheese (optional)
Bring a salted pot of water to boil. Add the ditalini and cook to al dente. Remove and drain. Set aside.
Heat a Dutch oven to low-medium heat. Spray lightly with olive oil spray. Add the onions and saute for 15 minutes, or until lightly caramelized. Add the garlic, smoked paprika, rosemary and thyme and saute for 2 minutes. Add the fire roasted tomatoes, vegetable stock, and bay leaf and stir. Simmer with the lid on for 15 minutes.
Remove the lid and add the carrot, celery, squash, broccoli, corn, green beans, and mushrooms. Season with a little kosher salt and pepper. Put the lid back on and simmer for about 15 minutes, or until the vegetables are tender. Remove the thyme sprigs and bay leaf. Add the pasta and stir.
To serve, divide the soup between 6 bowls. Top each bowl with a tablespoon of parmesan cheese. Serve warm.
WW Old points 4 Points plus 6
Calories 241, Protein 14.2, Carbs 43.9, Total fat 3.2, Saturated fat .8, Cholesterol 0, Sodium 421.5, Sugar 9.9, Fiber 6.6 (no parm cheese)