Heat the oil over high heat. Add Onions, Carrots and saute for 2 minutes until onions are soft.
Add remaining ingredients, then bring to a full simmer.
Simmer for 15 minutes and then reduce heat to low and simmer until vegetables are soft.
Stir in the parsley.
Serve. (I add a little grated parmesean over top each bowl of soup to thicken.
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|Serving Size: 1 Serving (132g)|
|Recipe Makes: 8|
|Calories from Fat: 28 (34%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 12.6mg||4 %|
|Sodium 387.7mg||13 %|
|Potassium 316.1mg||8 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 5.2g|
|Protein 6.7g||10 %|
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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: 83
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