1. Peel and finely chop onions.
Peel and chop carrots. Chop celery.
Peel and dice potatoes.
Top and tail beans, chop into small pieces.
2. Heat oil and butter in large pan, add onions, cook over medium heat until unions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage. Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
3. During last 15 minutes of cooking, stir in drained and rinsed beans. Season with salt and pepper to taste. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
Serve with nice crust bread.
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|Serving Size: 1 Serving (1291g)|
|Recipe Makes: 4|
|Calories from Fat: 353 (46%)|
|Amt Per Serving||% DV|
|Total Fat 39.2g||52 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 6g|
|Cholesterol 24.5mg||8 %|
|Sodium 225.2mg||8 %|
|Potassium 2596.6mg||68 %|
|Total Carbohydrate 87.9g||26 %|
|Dietary Fiber 30g||120 %|
|Sugars, other 57.9g|
|Protein 25.8g||37 %|
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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: 774
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