Rainbow Soup

The brightly colored veggies in this soup make it a pleasure to see as well as a pleasure to eat!
  • 2 medium carrots, peeled and thinly sliced
  • 2 medium sweet red peppers, seeded and cut into very thin slices
  • 2 qts. water
  • 2 qts. low-sodium chicken broth
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 c. packed fresh spinach, thinly sliced
  • 1/2 lb. fresh mushrooms, thinly sliced
  • 4 oz. dry angel hair pasta, broken in quarters
  • 6 T. grated Parmesan cheese

Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender.

Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente.

Ladle into serving bowls, and sprinkle each with Parmesan cheese. (Recipe can be halved – but I’d just freeze the leftovers!)

  • Yields: 16 servings
  • Preparation Time: 20 minutes
Related Articles: