This hearty soup is loaded with chunky vegetables, beans and pasta. It's a perfect meatless meal served with a crusty bread. Mangia!!
In a large pot or Dutch oven, cook the onion, celery, carrots and zucchini in the olive oil, over medium high heat. Cook for 3-4 minutes, stirring often. Add the broth, diced tomatoes, tomato puree, beans, Italian seasoning and garlic. Mix well and bring to a boil. Add the pasta shells and cook for 10-12 minutes, or until pasta is al dente. Season with salt and pepper. Sprinkle each individial serving with Parmesan cheese.
Helpful Tips:
The broth in this soup is so tasty, I always serve it with a loaf of crusty Italian bread. Add a salad and you've got a hearty, filling meatless meal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1366g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1471 | ||
Calories from Fat: 702 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 77.9g | 104 % | |
Saturated Fat 46.6g | 233 % | |
Monounsaturated Fat 24.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1490.9mg | 51 % | |
Potassium 3672.8mg | 97 % | |
Total Carbohydrate 123.9g | 36 % | |
Dietary Fiber 4.9g | 19 % | |
Sugars, other 119g | ||
Protein 74.3g | 106 % | |
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: 1471
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