Summer vegetable soup
In large soup pot cover beans with 2 inches of unsalted water,bring to boil over medium heat, skimming the surface. Lower the heat and simmer 1 1/2 hrs or until tender. Peel zucchini leaving half of skin on in stripes and cut into 1 1/2 inch dice. Peel potatoes and cut into same size. Add zucchini, potatoes and green beans to cooked beans. Bring to a boil, lower the heat and simmer until zucchini disintegrates about an hour. Mash some potatoes and zucchini against side of pot to thicken soup. Raise the heat slightly and add macaroni. To cook until softened. Season to taste
Make pistou
Peel and seed tomatoes and blend into a sauce. Blend basil leaves, garlic and olive oil and a pinch of salt. Add crushed tomatoes and blend into a smooth sauce.adding more olive oil if necessary. Remove soup from heat, add pistou and combine thoroughly. Adjust seasoning. Pass cheese at the table.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (615g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 469 | ||
Calories from Fat: 114 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 98.6mg | 3 % | |
Potassium 1223mg | 32 % | |
Total Carbohydrate 74g | 22 % | |
Dietary Fiber 11.5g | 46 % | |
Sugars, other 62.5g | ||
Protein 18.7g | 27 % | |
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: 469
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