01 Mar Beef Vegetable Soup with Whole Grain Rotini Pasta
BEEF VEGETABLE SOUP WITH WHOLE GRAIN ROTINI PASTA
- 3 tsp vegetable oil, divided
- 1 lb top sirloin beef or other lean cut, trimmed and cut into ½-inch cubes
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups reduced sodium beef broth (fat free)
- 1½ cups chopped celery
- 1½ cups chopped carrots
- 6 oz dry whole wheat rotini or fusilli
- 1 tbsp finely chopped fresh parsley
In a stockpot or Dutch oven, heat 2 teaspoons oil over medium-high heat; add beef and sauté until browned. Transfer to a bowl and set aside.
In same pot, heat 1 teaspoon oil over medium heat; add onions and garlic; sauté for 2 minutes or until onions turn slightly translucent. Add broth, celery, carrots, pasta and parsley. Bring to a boil then reduce heat to low, cover and simmer for 9 to 12 minutes or until pasta is al dente and vegetables are tender, stirring occasionally. Add beef and simmer until heated through.
WW Freestyle™ SmartPoints® value 5*
*The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017.
Nutrition information and SmartPoints® values do not include any optional ingredients. Both should be considered approximate.