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