Try this Weeknight Italian Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionSaute pancetta in olive oil over medium heat. Add onions, leek, and garlic. Saute until onions are translucent.
Add carrots, celery, oregano, rosemary, salt, and pepper. Saute another 2 to 3 minutes.
Stir in broth, tomatoes with liquid, white kidney beans, and kale. Bring to a simmer then add the green beans and zucchini. Cover and simmer until vegetables are ust tender, about 5 minutes.
Stir in pesto and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (737g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 828 | ||
Calories from Fat: 387 (47%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 43g | 57 % | |
Saturated Fat 24.5g | 123 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 155mg | 48 % | |
Sodium 1303.7mg | 45 % | |
Potassium 2132.3mg | 56 % | |
Total Carbohydrate 67.5g | 20 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 63g | ||
Protein 45.4g | 65 % | |
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: 828
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.