MOROCCAN VEGETABLE AND PASTA SOUP

Moroccan Vegetable and Pasta Soup image

The exotic blend of spices that season this soup will take your taste buds on a global journey.

Provided by Betty Crocker Kitchens

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive or canola oil
1 medium onion, cut into thin wedges
1 clove garlic, finely chopped
3 cups water
1 bag (1 lb) frozen mixed vegetables
2 cans (14.5 oz each) organic diced tomatoes, undrained
1 can (15 oz) garbanzo beans, drained, rinsed
2 teaspoons dried basil leaves
2 teaspoons ground turmeric
2 teaspoons paprika
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon
2 tablespoons ketchup
1/2 cup uncooked whole wheat rotini pasta or elbow macaroni (1 1/4 oz)

Steps:

In 3-quart saucepan or Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is crisp-tender.
Stir in remaining ingredients except rotini. Heat to boiling. Reduce heat; cover and simmer 8 to 10 minutes or until vegetables are tender and flavors are blended.
Add rotini; cook uncovered 10 to 15 minutes longer or until rotini is tender.

Nutrition Facts : Calories 230, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1/2, Fiber 9 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g