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- Preparing Time: 1 hour and 46 minutes
- Total Time: -
- Served Person: 8
- 1/2 teaspoon onion powder
- 1 teaspoon minced garlic
- 1 cup sliced carrots
- 1 tablespoon dried basil
- 1 teaspoon vegetable oil
- salt and ground black pepper to taste
- 1 cup sliced red bell pepper
- 1 cup sliced celery
- 2 cups whole wheat pasta
- 1 cup sliced orange bell pepper
- 1 (26 ounce) can reduced-sodium tomato soup
- 13 fluid ounces water
- 1 (15 ounce) can diced potatoes, drained and rinsed
- 1 (14 ounce) can reduced-sodium chicken broth
- Carbohydrate 23.1
- Cholesterol 3
- Fat 1.2
- Protein 3.8
- Sodium 453
- Calories 115 calories;
Bring a large pot of lightly salted water to a boil; add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat oil in a large saucepan over medium heat; add orange bell pepper, red bell pepper, celery, carrots, and garlic. Cook and stir until slightly tender, about 5 minutes. Pour tomato soup plus 1/2 can water into saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer until flavors combine, about 1 hour. Serve over cooked pasta.
