Ingredients

  • 2 tablespoons sunflower oil
  • 1 shallot (diced)
  • 1 red pepper (deseeded and diced)
  • 1/3 cup celery (diced, about 1 large stalk)
  • 1 2/3 cups vegetable stock
  • 2/3 cup pasta shells
  • 1/3 cup mushrooms (thinly siced)
  • 4 tablespoons fresh parsley (chopped)

Directions

  1. Heat the oil in a pan, add the shallots and cook for 3-4 mins. Add the pepper and celery and sauté for 1-2 mins. Pour in the stock then add the pasta. Boil for 9-12 mins, until the pasta is tender.
  2. Add the mushrooms and parsley and season then divide the soup between 4 bowls and serve.
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NutritionView more

160Calories
Sodium17%DV410mg
Fat11%DV7g
Protein8%DV4g
Carbs7%DV20g
Fiber4%DV1g

PER SERVING *

Calories160Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium410mg17%
Potassium260mg7%
Protein4g8%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber1g4%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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