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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

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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.

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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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