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
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
-
Step1In 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.
-
Step2Stir 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.
-
Step3Add 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 1/2Tips from the Betty Crocker Kitchens
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