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Moroccan Vegetable and Pasta Soup

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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The exotic blend of spices that season this soup will take your taste buds on a global journey.

Moroccan Vegetable and Pasta Soup

  • Prep Time 30 min
  • Total 50 min
  • Servings 6
  • Ingredients 14
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Ingredients

  • 1 tablespoon olive or canola oil
  • 1 medium onion, cut into thin wedges
  • 1 clove garlic, finely chopped
  • 3 cups water
  • 1 bag (1 lb) frozen mixed vegetables
  • 2 cans (14.5 oz each) organic diced tomatoes, undrained
  • 1 can (15 oz) garbanzo beans, drained, rinsed
  • 2 teaspoons dried basil leaves
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons ketchup
  • 1/2 cup uncooked whole wheat rotini pasta or elbow macaroni (1 1/4 oz)

Instructions

  • Step 
    1
    In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is crisp-tender.
  • Step 
    2
    Stir in remaining ingredients except rotini. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables are tender and flavors are blended.
  • Step 
    3
    Add rotini; cook uncovered 10 to 15 minutes longer or until rotini is tender.

Nutrition

230 Calories
4g Total Fat
9g Protein
39g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
40
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
530mg
22%
Potassium
290mg
8%
Total Carbohydrate
39g
13%
Dietary Fiber
9g
37%
Sugars
5g
Protein
9g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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