Good change--217 calories per 1 1/2 cups & 2 tbsp. cheese
Heat oil in Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add oregano and garlic; sauté 1 minute. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes or until vegetables are tender. Remove from heat.
Place 3 cups tomato and 1 can broth in a blender; process until smooth. Add tomato mixture to pan; return pan to heat. Stir in remaining 1 cup tomato and remaining 2 cans broth; bring mixture to a boil. Reduce heat, and simmer 20 minutes.
Add pasta and beans to pan; cook 10 minutes or until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and1/2 teaspoon pepper. Ladle soup into individual bowls; top with cheese. Garnish with Coarsely ground black pepper, if desired.
Dried spices can be used in place of fresh.
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Serving Size: 1 Serving (571g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 659 | ||
Calories from Fat: 67 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 151.7mg | 5 % | |
Potassium 1503.4mg | 40 % | |
Total Carbohydrate 132.7g | 39 % | |
Dietary Fiber 13.4g | 53 % | |
Sugars, other 119.3g | ||
Protein 24g | 34 % | |
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: 659
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