Try this Store Cupboard Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a large saucepan and cook the onion until transparent. Add the garlic and cook for a further minute. Tip in the tinned beans and vegetables, add the herbs, stock and a little seasoning and simmer for 10 minutes. Serve in heated soup bowls topped with a spoonful of pesto or scattered with parmesan cheese. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (596g) | ||
Recipe Makes: 1 servings | ||
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Calories: 139 | ||
Calories from Fat: 62 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1893.3mg | 65 % | |
Potassium 192.7mg | 5 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 16.8g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 139
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