Try this Vegetable soup recipe, or contribute your own.
Suggest a better descriptionAdd onion, celery, garlic to large soup pot with some olive oil.
Let it saute
Add carrots and zuchinni. Stir and let vegetables soften.
Add chicken broth and tomatoes with juice and bring to boil
While waiting to boil, take half can of beans and smash them up. Add crushed beans to soup when it reaches a boil.
Simmer 5 minutes then add spinach.
Add parmesan cheese. Season with salt and pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 172 | ||
Calories from Fat: 103 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 56.8mg | 17 % | |
Sodium 66mg | 2 % | |
Potassium 263.1mg | 7 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.4g | ||
Protein 14.6g | 21 % | |
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: 172
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