Added to shopping list. Go to shopping list.
Ingredients1 h 40 m servings 153 cals
Original recipe yields 10 servings (5 quarts)
- Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
- Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
- Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.
Per Serving: 153 calories; 3.3 g fat; 26.9 g carbohydrates; 4.7 g protein; 3 mg cholesterol; 1759 mg sodium. Full nutrition
ReviewsRead all reviews 2