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Photo: Brie Goldman
Active Time:25 minsTotal Time:50 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:50 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:50 mins
Total Time:
50 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
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Ingredients
2tablespoonsextra-virgin olive oil
1mediumyellow onion, chopped
2mediumstalks celery, chopped
2mediumcarrots, chopped
6clovesgarlic, chopped
¾teaspoonsalt
½teaspoonground pepper
1 ½teaspoonsdried oregano, divided
2tablespoonstomato paste
1(28 ounce) canno-salt-added crushed tomatoes
4cupslower-sodium vegetable broth
1cupwhole-wheat elbow macaroni
¼cupgrated Pecorino Romano cheese
2teaspoonsgrated lemon zest
1tablespoonlemon juice
DirectionsHeat oil in a large Dutch oven over medium heat. Add onion, celery and carrots; cook, stirring often, until tender, about 10 minutes. Add garlic, salt, pepper and 1 teaspoon oregano; cook, stirring often, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes. Stir in crushed tomatoes, broth and macaroni; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the pasta is tender, about 15 minutes. Stir in spinach; cook, uncovered and stirring occasionally, until wilted, about 2 minutes.Meanwhile, combine cheese, lemon zest and the remaining 1/2 teaspoon oregano in a small bowl. Using your fingers, gently rub the mixture together until fragrant and well mixed, about 1 minute.Remove the soup from the heat; stir in lemon juice. Divide among 4 bowls and top evenly with the cheese mixture.To make aheadRefrigerate in an airtight container for up to 3 days.Originally appeared: EatingWell.com, November 2022
Directions
Heat oil in a large Dutch oven over medium heat. Add onion, celery and carrots; cook, stirring often, until tender, about 10 minutes. Add garlic, salt, pepper and 1 teaspoon oregano; cook, stirring often, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes. Stir in crushed tomatoes, broth and macaroni; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the pasta is tender, about 15 minutes. Stir in spinach; cook, uncovered and stirring occasionally, until wilted, about 2 minutes.Meanwhile, combine cheese, lemon zest and the remaining 1/2 teaspoon oregano in a small bowl. Using your fingers, gently rub the mixture together until fragrant and well mixed, about 1 minute.Remove the soup from the heat; stir in lemon juice. Divide among 4 bowls and top evenly with the cheese mixture.To make aheadRefrigerate in an airtight container for up to 3 days.
Heat oil in a large Dutch oven over medium heat. Add onion, celery and carrots; cook, stirring often, until tender, about 10 minutes. Add garlic, salt, pepper and 1 teaspoon oregano; cook, stirring often, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes. Stir in crushed tomatoes, broth and macaroni; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until the pasta is tender, about 15 minutes. Stir in spinach; cook, uncovered and stirring occasionally, until wilted, about 2 minutes.
Meanwhile, combine cheese, lemon zest and the remaining 1/2 teaspoon oregano in a small bowl. Using your fingers, gently rub the mixture together until fragrant and well mixed, about 1 minute.
Remove the soup from the heat; stir in lemon juice. Divide among 4 bowls and top evenly with the cheese mixture.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)322Calories10gFat45gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
