Zucchini Macaroni Soup

A very healthy, low fat and easy recipe that is ready in about 20 minutes.

Ingredients:

3/4 cup macaroni, dry (I use whole wheat ditalini)

28 oz. can Tuttorossa crushed tomatoes
5 zucchini, cut into chunks
1 heaping Tbsp. each of chicken bouillon, oregano and basil
2 eggs or 4 egg whites, whisked

Directions:

In soup pot, put all ingredients except the eggs. Cook over medium heat and bring to a boil. Boil for 10 minutes, then turn off heat and slowly whisk in the eggs. Cover and simmer. Enjoy!

Source: a friend

By Kathleen S. from Viera, FL

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

susan cantin

August 18, 20090 found this helpful

Have you tried using a whole wheat pasta or an egg noodle with this yet? It would bring up the nutrition even more and the whole wheat is a much better carb than regular pasta.

MB Norton
Bronze Feedback Medal for All Time! 207 Feedbacks

October 6, 20120 found this helpful

This sounds different and yummy and quick, too (which I love). I am definately going to try this. Have a few zukes from the garden that need to be used! Thank you.

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!