This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Cups of Fruits and Vegetables per Serving: ½
- 2 29-oz.cans low-sodium chicken broth
- 1 14.5-oz. can diced tomatoes – no salt added
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¾ cup macaroni, dry
- 3 cups frozen mixed vegetables
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Combine chicken broth, diced tomatoes, basil, and onion powder. Bring to a simmer and add pasta and frozen vegetable mix (broccoli, cauliflower, and carrot mix is great in this recipe). Cook for 6 minutes and remove from heat.
Note: Pasta will not be cooked all the way through. Let soup sit for 5 minutes, and pasta will become soft. Soup will then be ready to serve.
From the Cool Fuel for Kids Cookbook
Credit: Recipe was developed for Produce for Better Health Foundation by Chef Mark Goodwin, CEC, CNC. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
|Nutritional Information per Serving|
|Calories: 112||Carbohydrates: 21g|
|Total Fat: 0.5g||Cholesterol: 3mg|
|Saturated Fat: 0.3g||Dietary Fiber: 4g|
|% of Calories from Fat: 4%||Sodium: 244mg|