vegetable soup
in a large pot, heat 1/4 cup oil over medium heat. add onion, carrot, and celery. Sprinkle with salt and pepper to taste. Cook, stirring often for 10 to 15 minutes or until vegetables begin to soften and darken around the edges.
Add potatoes; sprinkle with salt and pepper. Cook, Stirring occasionally for 5 to 10 minutes or until vegetables are nicely browned. Add 6 cups of water, Stirling to scrape up any brown bits from the bottom of the pot. Add tomatoes, bring to a boil, and then lower heat to a simmer. Cook, stirring occasionally, for about 15 minutes.
Add zucchini and kale, raising heat if necessary to keep mixture at a steady bubble. Cook until vegetables are very tender, another 10 to 15 minutes. Stir in beans. Cook for 3 to 4 minutes. add salt and pepper, if needed. top with Parmesan cheese and drizzle of olive oil.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 124 | ||
Calories from Fat: 29 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 168.4mg | 6 % | |
Potassium 514.5mg | 14 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 15.8g | ||
Protein 4.7g | 7 % | |
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: 124
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