Vegetarian Soup
*blend 1/2 basil, 2T oil, pars, garlic, tomato paste & onion-slightly chunky*saute in remaini g oid til dry 5 min *+ potato, celery, tomato, carrot,, cook til golden brown 6 min *+ broth, wine & season-simmer til veggies tender - 20min * stir in beans, peas &spinach ti spinach is cooked 10 min * - finish with remaing basil & 1T ea butter & parmremaining basil
Notes, more aromatics in beginning saute, more basil at end - i added less celery (2-2 1/2 stalks), less peas & added corn & mushrooms
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Serving Size: 1 Serving (631g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 345 | ||
Calories from Fat: 238 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 9.5g | 47 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1219.8mg | 42 % | |
Potassium 822.7mg | 22 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 18g | ||
Protein 6.1g | 9 % | |
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: 345
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