In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent. Add 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add it with the green pepper. Mix well. Add oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 minutes. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender. Serve immediately, topped with parsley and parmesan. Source: Moosewood Cookbook Provided to you by: Stephanie Needham, Cyberealm BBS original post 9/92 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Large pot (1719g)|
|Recipe Makes: 1 Large pot|
|Calories from Fat: 121 (20%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 41.2mg||13 %|
|Sodium 221.1mg||8 %|
|Potassium 3052mg||80 %|
|Total Carbohydrate 105.7g||31 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 87.7g|
|Protein 19.4g||28 %|
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: 603
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!