Try this Fresh California Tomato Summer Soup recipe, or contribute your own.
Suggest a better descriptionsaute onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender. Stir in garlic, zucchini and corn; saute 2 minutes. Add chicken stock, bring to a boil and add remaining ingredients except Parmesan. Cook until pasta is tender, about 10 minutes. To serve: Spoon 1-1/2 Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 09:02:00 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 24 | ||
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Calories: 117 | ||
Calories from Fat: 18 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 16.2mg | 5 % | |
Sodium 174.8mg | 6 % | |
Potassium 526.8mg | 14 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 18g | ||
Protein 5.4g | 8 % | |
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: 117
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