Name: Tuscan Zucchini Noodle Soup
Prep time: 30 min
Total time: 30 min
Yield: 8 servings, 1 cup each
Ingredients: 1/4 cup KRAFT Tuscan House Italian Dressing; 1/2 cup each chopped carrots, celery and red onions; 1 qt. (4 cups) fat-free reduced-sodium vegetable broth; 1 cup CLASSICO Tomato and Basil Pasta Sauce; 1 can (15 oz.) great Northern beans, rinsed; 3 cups tightly packed chopped stemmed kale; 1 zucchini, cut into spiral noodles; 1/2 cup sour cream; 1/4 cup KRAFT Finely Shredded Parmesan Cheese

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30 Min(s)

30 Min(s) Prep

Healthy Living

Make this Tuscan Zucchini Noodle Soup recipe part of the season's menu. Filled with tender veggies and topped with a cheesy sour cream mixture, our Tuscan Zucchini Noodle Soup is a delicious recipe for fall.

What You Need

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8 servings

Original recipe yields 8 servings

1/4 cup KRAFT Tuscan House Italian Dressing

1/2 cup each chopped carrots, celery and red onions

1 qt. (4 cups) fat-free reduced-sodium vegetable broth

1 cup CLASSICO Tomato and Basil Pasta Sauce

1 can (15 oz.) great Northern beans, rinsed

3 cups tightly packed chopped stemmed kale

1 zucchini, cut into spiral noodles

1/2 cup sour cream

1/4 cup KRAFT Finely Shredded Parmesan Cheese

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* Made with quality cheeses crafted in the USA.

Let's Make It

Heat dressing in large saucepan on medium heat. Add carrots, celery and onions; stir. Cook 5 min. or until crisp-tender, stirring occasionally.

Add broth, pasta sauce, beans, kale and zucchini; stir. Bring to boil, stirring frequently; simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, mix sour cream and cheese until blended.

Serve soup topped with the sour cream mixture.

Kitchen Tips

Tip 1

Special Extra

Stir 2 Tbsp. chopped fresh basil into the sour cream mixture before using as directed.

Tip 2

Substitute

Substitute KRAFT Shredded Italian* Five Cheese Blend for the Parmesan cheese.

Tip 3

Nutrition Bonus

Adding bright orange carrots to this vegetable soup makes it an excellent source of vitamin A. And as a bonus, the combination of vegetables team up to make it a good source of fiber.

Nutrition

Calories

120

Calories From Fat

% Daily Value*

Total Fat 5g

Saturated Fat 2.5g

13%

Trans Fat 0g

Cholesterol 15mg

Sodium 420mg

18%

Total Carbohydrates 13g

Dietary Fiber 4g

14%

Sugars 5g

10%

Protein 5g

10%

Vitamin A

45%

Vitamin C

15%

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

8 servings, 1 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.