This recipe for traditional Italian soup may have quite a few ingredients,
but it couldn't be easier to prepare. Plus, it's packed with wonderful
flavor and nutrition. --- Margaret Shauers, Great Bend, Kansas
In a Dutch oven or soup kettle, saute onion, celery and carrots in butter until vegetables are tender.
Add tomatoes, broth, water, cabbage, potato and seasonings; bring to a boil.
Reduce heat; cover and simmer for 1 hour. Stir in beans and rice; heat through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 9 | ||
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Calories: 241 | ||
Calories from Fat: 62 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 754.4mg | 26 % | |
Potassium 694.2mg | 18 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 31.6g | ||
Protein 7.6g | 11 % | |
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: 241
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