A simple vegetarian minestroni soup that can be easily modified. Vegan if a substitute for butter is used.
Melt the butter in a large saucepan.
Add the celery, onion and garlic.
Cook over moderate heat until soft.
Add the cabbage and beans then stir frequently.
Add the stock, and stir in the tomatoes. Include the liquid from the tomatoes.
Bring mixture to the boil then lower the heat and cook until tender.
Add the pasta and cook for a further 10 minutes.
Feel free to add more vegies and stock to your taste.
This recipe is vegan if substitutes for butter, such as nuttelex is used.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1342g) | ||
Recipe Makes: Servings | ||
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Calories: 679 | ||
Calories from Fat: 222 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.7g | 33 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 61mg | 19 % | |
Sodium 3974.4mg | 137 % | |
Potassium 682.7mg | 18 % | |
Total Carbohydrate 101.1g | 30 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 92.6g | ||
Protein 15.3g | 22 % | |
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: 679
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