WW 0-point soup.
In a large saucepan sprayed with nonstick cooking spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, and spices. Bring to a boil.
Lower heat and simmer, covered about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve hot.
Have made with diced red potatoes instead of cabbage -Yum!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1140g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 163 | ||
Calories from Fat: 22 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2951.8mg | 102 % | |
Potassium 1142.6mg | 30 % | |
Total Carbohydrate 32.7g | 10 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 23g | ||
Protein 8.3g | 12 % | |
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: 163
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