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  1. Home
  2. vegetable soup

Italian Tomato and Zucchini Soup

Spend less time in the kitchen and more time with the family with this easy Italian vegetable soup. - by Chantal Walsh
  • 14 Oct 2015
Italian Tomato and Zucchini Soup
Cook: 10 Minutes - easy - Serves 4 - Vegetarian - nut-free - egg-free
Proudly supported by

Spend less time in the kitchen and more time with the family with this easy Italian vegetable soup.

Ingredients

1 L salt-reduced vegetable stock

1 cup of water

½ cup risoni

540 g jar of pasta sauce

2 cups diced zucchini

100 g reduced-fat feta

Method

  1. Pour 1L salt-reduced vegetable stock into a pan and add 1 cup of water. Bring to the boil and add ½ cup risoni. Stir well and simmer for 5-6 min or until 
just cooked. Add a 540g jar of pasta sauce and 2 cups diced zucchini. Cover and simmer for 2 min. Crumble 100g reduced-fat feta, stir half into the soup. Divide soup into bowls, top with the remaining feta. Serve with warmed wholemeal pita pockets if desired. Garnish 
with chopped parsley.

  • vegetable soup
  • healthy soup recipe

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