Ingredients

• 2 cups whole wheat pasta
• 1 teaspoon vegetable oil
• 1 cup sliced orange bell pepper
• 1 cup sliced red bell pepper
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 teaspoon minced garlic
• 1 , 26 ounce
• 13 fluids ounces water
• 1 , 15 ounce
• 1 , 14 ounce
• 1 tablespoon dried basil
• 0.5 teaspoons onion powder
• salt and ground black pepper to taste

Instructions

1. 1 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.
2. 2 Heat oil in a large saucepan over medium heat. Cook and stir bell peppers, celery, carrots, and garlic in hot oil until slightly tender, about 5 minutes.
3. 3 Pour tomato soup plus 1/2 can of water into the saucepan. Add potatoes, chicken broth, basil, onion powder, salt, and pepper; stir to combine. Bring to a boil; reduce heat and simmer soup until flavors combine, about 1 hour.
4. 4 Serve soup over cooked pasta.

Nutrition per serving