Potato Spaghetti Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 large or 72g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and bell pepper with salt and pepper and cook, stirring, until softened, 4–5 minutes.
2. Stir in the diced potatoes and cook 2 minutes to coat in the aromatics.
3. Pour in the vegetable broth, bring to a boil, then reduce to a gentle simmer and cook until the potatoes are just tender, about 10–12 minutes.
4. Add the broken spaghetti and simmer, stirring occasionally to prevent sticking, until the pasta is tender, 8–10 minutes.
5. Adjust seasoning to taste, then stir in the fresh chopped parsley off heat and serve.