Try this Rustic Tomato Vegetable Soup recipe, or contribute your own.
Suggest a better description1. Heat oil over medium heat in a Dutch oven. Once hot, add onion and garlic, and cook for 3 minutes. Until beginning to soften.
2. Add in carrots and celery, let cook over medium heat for 8-10 minutes, until soft and fragrant, stirring occasionally.
3. Add in salt and pepper, oregano, basil, garlic powder, onion powder, red pepper flakes, tomato paste and diced tomatoes and cook for 1-2 minutes, until fragrant.
4. Add in broth. Bring to a boil then reduce heat. Add in green beans, potato, cauliflower, and kidney beans and let simmer for 25 minutes or until the vegetables are cooked through.
5. Add in spinach and let simmer until cooked through. Add in more broth for desired soup consistency.
6. Taste and adjust seasoning. Serve warm with a sprinkle of parmesan cheese.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 134 | ||
Calories from Fat: 25 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3.6mg | 1 % | |
Sodium 207.1mg | 7 % | |
Potassium 660.1mg | 17 % | |
Total Carbohydrate 22.7g | 7 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 19.5g | ||
Protein 5.8g | 8 % | |
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: 134
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