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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil (See Notes for oil-free option.)
- 1 yellow onion (diced)
- 3 carrots (peeled and diced)
- 2 rib celery (diced)
- 1 red bell pepper (seeded and diced)
- 1 Tbsp. dried parsley
- 1 tsp. dried basil
- 1 tsp. dried thyme
- 1/2 tsp. dried dill
- 1 1/4 tsp. salt (or to taste)
- 1/4 cup all purpose flour (I used white whole-wheat for a whole-grain option For a gluten-free option, use brown rice flour.)
- 2 cups almond milk (unsweetened and unflavored, or milk of choice, divided)
- 4 cups low sodium vegetable broth
- 2 Tbsp. nutritional yeast (optional)
- 1 cup ditalini pasta (or similar small pasta shape, gluten-free or whole-wheat, if desired)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium950mg40% |
| Potassium550mg16% |
| Protein6g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A180% |
| Vitamin C80% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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