Try this Yellow Pepper Bread Soup recipe, or contribute your own.
Suggest a better descriptionCooks note: You can use less olive oil, if desired; however, the olive oil lends a lot of flavor to the soup. 1. In a heavy-bottomed soup pot or Dutch oven, cook the red onion in the olive oil on medium heat until onion softens, 3-4 minutes. 2. Add peppers, celery and tomatoes; stir to coat well for 1-2 minutes. Reduce heat to low, cover and slowly cook the vegetables, about 10 minutes. If needed, add a little hot water. 3. Add 4 1/2 cups cold water and bring to boil on high heat. Lower heat and simmer, covered, for about 20 minutes. Add salt and pepper to taste. 4. Meanwhile, toast bread and break into bite-sized pieces. Stir in basil. Presentation: Distribute bread among 4 soup bowls. Ladle soup over bread. Allow soup to rest 1 or 2 minutes before serving. Yield: 4 servings Nutritional information (per serving): 300 calories, 15.3 grams fat, 2.2 grams saturated fat, no cholesterol, 240 milligrams sodium, 44 percent calories from fat Source: "Soups of Italy" by Norma Wasserman-Miller (William Morrow, 1998, $25) Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 27, 1998
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Serving Size: 1 Serving (470g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 82 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.3mg | 1 % | |
Potassium 303.4mg | 8 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 15.6g | ||
Protein 2.3g | 3 % | |
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: 82
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