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Vegetarian Lasagna Soup with Whole Wheat Noodles
RACHEL COOKS24Ingredients
30Minutes
170Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 Tbsp. olive oil
- 1/2 yellow onion (large, finely diced, about 1/2 cup)
- 1 red bell pepper (diced)
- salt
- pepper
- 16 oz. mushrooms (sliced)
- 2 shredded carrots (small, about 1 cup shredded)
- 1 clove garlic
- 5 oz. baby spinach
- 1 Tbsp. dried oregano
- 1 tsp. dried parsley
- 2 tsp. dried basil
- 4 cups vegetable broth (no salt added)
- 2 cups water
- 10 whole wheat lasagna noodles (broken into pieces, NOT the no-boil kind)
- 1 zucchini (small, julienned or shredded)
- 1 summer squash (small, julienned or shredded)
- 1 cup half-and-half (not fat-free)
- 1 cup ricotta (part-skim)
- 1/2 cup grated Parmesan (or shredded)
- 1/2 cup mozzarella (shredded part-skim)
- salt
- pepper
- fresh basil (to garnish, optional)
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium700mg29% |
| Potassium470mg13% |
| Protein9g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A90% |
| Vitamin C45% |
| Calcium20% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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