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Easy Vegetable Pasta Soup

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Course: Dinner, Lunch
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6


  • 1 Tbsp. olive oil
  • 1 10- oz. bag frozen vegetable blend
  • 1 1/2 cup shredded or diced carrots
  • 1 15- oz. can roasted tomatoes
  • 1 15- oz. can Northern beans (cooked undrained)
  • 1 10- oz. bag frozen corn
  • 8 cups vegetable stock
  • 2 tsp. dried Italian herb blend
  • 1 zucchini (small diced diced carrots)
  • 1 10- oz. bag fresh spinach
  • 1/2 lb. whole grain pasta (cooked)


  • In a large stockpot, heat oil over medium high heat until shimmering. Add frozen vegetable blend and carrots. Cook until vegetables are warmed through, stirring occasionally.
  • Add tomatoes, beans, corn, stock and Italian herb blend. Allow to simmer about 10 minutes. Stir in zucchini, spinach and pasta and heat through.


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