Try this Vegetable Soup Supreme recipe, or contribute your own.
Suggest a better description* Break up enough spaghetti to have about 1/4 cup of 2-inch pieces. ** This recipe calls for the use of a food processor, but it is not absolutely necessary. 1. Fit slicing disk into work bowl. Slice each vegetable separately. Slice onion, carrots, celery, zucchini and tomatoes. 2. Heat olive oil in a large saucepan. Using medium heat, saute onion until tender. Add 4 cups water and sliced vegetables. Bring to a simmer and cook until vegetables are crisp-tender, about 10-12 minutes. 3. Add salt, green beans which have been thawed, spaghetti and well-drained kidney beans. Bring to a simmer and cook 10 minutes longer. 4. Prepare cheese mixture which follows, and stir into soup. Red Cheese Sauce: Cut Parmesan into 1-inch cubes. Fit the steel knife blade into a clean work bowl. Process cheese until chopped into 1/8-inch pieces. Measure 1/4 cup cheese and set remaining cheese aside. Still using the steel blade, combine garlic, salt, olive oil, tomato paste and 1/4 cup chopped cheese in the bowl. Process to a smooth paste. Recipe By : Jo Anne Merrill From: Love2bake@aol.Com Date: Thu, 8 Dec 1994 14:07:56 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 68 | ||
Calories from Fat: 15 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 221.3mg | 8 % | |
Potassium 608.2mg | 16 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 9.4g | ||
Protein 2.7g | 4 % | |
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: 68
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