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540-mL can tomatoes
2 cups chicken bouillon
2/3 cup uncooked spaghetti pasta, broken into 1-in. pieces
1 1/2 cups frozen mixed vegetables
2 tsp dry Italian seasoning, or 1 tsp each of basil and oregano
1/2 to 1 tsp sugar, or honey
sprinkling of fresh grated parmesan
In a large saucepan set over medium-high heat, bring tomatoes and bouillon to a boil, mashing tomatoes against side of pan with a wooden spoon. Then add spaghetti and cook, stirring often, for 5 minutes. Add frozen vegetables and seasoning. Reduce heat to medium-low, cover and simmer, stirring occasionally, until spaghetti is soft, from 8 to 10 minutes. Stir sugar into soup, then ladle soup into bowls and sprinkle lightly with Parmesan, if using.
Calories 184, Protein 7.9g, Carbohydrates 37g, Fat 1.2g, Fibre 5g, Sodium 635mg.