Garden Fresh Soup
A vibrant, hearty vegetable soup featuring fresh zucchini, tomatoes, and green peppers, enhanced with basil and pasta, perfect for a comforting and nutritious meal.
Ingredients
Instructions
- Heat olive oil in a heavy kettle.
- Saute onions and garlic until transparent; add zucchini and green pepper.
- Cook over medium heat, stirring often, until lightly browned, about 10 minutes.
- Add tomatoes, chicken broth, basil, salt, and pepper; bring to a boil.
- Cover and simmer for 10 minutes or until vegetables are barely tender.
- Add cooked macaroni and simmer for 4 minutes longer.
Tips & Substitutions
For a heartier soup, consider adding chopped carrots or celery along with the zucchini and green pepper. You can also substitute the small shell macaroni with whole wheat pasta for added fiber. If you prefer a vegetarian version, replace the chicken broth with vegetable broth and use canned tomatoes with no added salt to control sodium levels.
Serving Suggestions
Serve the Garden Fresh Soup with a sprinkle of fresh basil on top for added flavor. It pairs beautifully with a slice of crusty bread or a side salad for a complete meal. For a more filling dish, consider serving it alongside Cajun Fried Chicken Wings for a delightful contrast in flavors.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat, adding a splash of water or broth if it thickens too much. For longer storage, freeze the soup in portions for up to 3 months, then thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Fresh Soup contains roughly 1785 calories, with 15g protein, 75g carbohydrates, and 161g fat. It is an excellent source of vitamin C (43% of the Daily Value), iron (39% of the Daily Value), and protein (31% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2096mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen zucchini and green peppers if fresh ones are not available. Just add them to the pot while sautéing, but reduce the cooking time slightly to prevent them from becoming mushy.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or a diced jalapeño during the sautéing step. You could also serve each bowl with a dash of hot sauce for those who prefer a little extra kick.
Can I add protein to this soup?
Absolutely! You can add cooked chicken, beans, or even lentils for added protein. If you choose to add chicken, shredded rotisserie chicken works great and can be stirred in just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).