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.
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.
Stir 2 Tbsp. chopped fresh basil into the sour cream mixture before using as directed.
Substitute KRAFT Shredded Italian* Five Cheese Blend for the Parmesan cheese.
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
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.