Hands-On Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
2 teaspoons olive oil
1 medium onion, peeled and chopped
2 medium stalks celery, chopped
1 teaspoon minced garlic
1 teaspoon dried parsley
1 (16-ounce) package frozen vegetables (carrots, green beans, peas, and corn)
2 cups low-sodium beef broth
1 cup water
1/2 cup dried ditalini pasta
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon Tabasco sauce
1. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and celery. Sauté for about 4 minutes until softened. Add garlic and parsley and sauté 1 minute more.
2. Add the frozen vegetables. Cook for about 4–5 minutes until they are thawed and heated through, using a rubber spatula to break them up while cooking.
3. Add the beef broth and water. Bring to a boil and add pasta. Stir in the salt, pepper, and Tabasco sauce. Reduce heat to medium and simmer for 8 minutes until pasta is tender. Serve immediately.
Per Serving: Calories: 172 | Fat: 4 g | Saturated fat: 0 g | Cholesterol: 2.5 mg | Sodium: 403 mg | Total carbohydrates: 30 g | Dietary fiber: 5 g | Sugars: 7 g | Protein: 6 g