In a large soup pot, heat the olive oil. Add the onion and saute until almost transluscent. Add the garlic and cook about 2 more minutes. Add the rest of the veggies and the salt, pepper, and thyme, and saute for 2 more minutes to lock in the flavor. Pour in the broth and tomatoes, stirring. Bring to a boil. Reduce the heat and simmer until tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 10|
|Calories from Fat: 14 (26%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 368.2mg||13 %|
|Potassium 343.1mg||9 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 5.3g|
|Protein 3.2g||5 %|
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: 53
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