Try this Tomato Florentine Soup recipe, or contribute your own.
Suggest a better descriptionSaute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese. Source: OMalias Cooking School - "Soups On" by Jeanne Harned Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #288 by Jim Kirk
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Serving Size: 1 Serving (531g) | ||
Recipe Makes: 8 | ||
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Calories: 338 | ||
Calories from Fat: 31 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 618.2mg | 21 % | |
Potassium 1488.9mg | 39 % | |
Total Carbohydrate 71.3g | 21 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 61.1g | ||
Protein 10.3g | 15 % | |
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: 338
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