1.In a large stock or soup pot, over medium heat, heat the olive oil. Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes. 2.Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes. 3.Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes. 4.Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender. Remove the soup from the heat. 5.In a small skillet saute the rosemary in the olive oil for 30 seconds. Add this to the soup along with the parsley and cheese. Season with salt and pepper to taste and serve immediately. Garnish with more cheese if desired. NOTES : From:Origins with Burt Wolf Posted to recipelu-digest Volume 01 Number 161 by Aquasea221@aol.com on Oct 25, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2680g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 287 (41%)|
|Amt Per Serving||% DV|
|Total Fat 31.9g||42 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 22mg||7 %|
|Sodium 10531.9mg||363 %|
|Potassium 4042.5mg||106 %|
|Total Carbohydrate 82.5g||24 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 62.3g|
|Protein 32.9g||47 %|
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: 694
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!