Veggie- and protein-packed, this soup is so satisfying. Squash and carrots add color, while beef and pasta make for hearty bowls. After trying this once, make it your own by swapping in vegetables of your choice.
Makes
6 servings
Total Time
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Ingredients
BROWN:
ADD:
Test Kitchen Approved
Instructions
Brown chuck in a pot over medium heat; season with salt and pepper. Add onions, carrots, celery, garlic, and basil; cook until carrots begin to soften, about 7 minutes.
Add broth and tomatoes; bring to a boil, then stir in zucchini, yellow squash, corn, and pasta. Reduce heat to low; simmer soup until vegetables are tender, 6–8minutes.
Stir in parsley and Worcestershire; season soup with salt and pepper.
Dried basil is best for this soup as it is potent in flavor and holds up well to simmering.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 354
% Daily Value*
Total Fat 16g 24%
Saturated Fat 6g 30%
Cholesterol 64mg 21%
Sodium 410mg 17%
% Daily Value*
Carbs 25g 8%
Fiber 3g 12%
Protein 26g
*Percent Daily Values are based on a 2,000 calorie diet.
