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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.4
  • Total Fat: 6.5 g
  • Cholesterol: 6.6 mg
  • Sodium: 2,221.7 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 7.4 g
  • Protein: 12.4 g

View full nutritional breakdown of Italian Vegetable with Artichoke and Zucchini calories by ingredient
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Italian Vegetable with Artichoke and Zucchini

Submitted by: SCRAP2DAY

Introduction

Original recipe from Giada DeLaurentiis. I added chickpeas for protein and because I love them. This is an excellent soup. Original recipe from Giada DeLaurentiis. I added chickpeas for protein and because I love them. This is an excellent soup.
Number of Servings: 6

Ingredients

    1 tablespoon olive oil
    2 leeks (white and pale green parts only), chopped and well rinsed
    4 cloves garlic, minced
    6 small zucchini, thinly sliced, about 4 cups
    2 cans quartered artichoke hearts, drained
    1/2 tsp salt
    1/2 tsp black pepper
    10 cups vegetable broth
    5 ounces Fettuccine or linguine, cut into 2-3 pieces
    1/2 cup fresh parmesan
    2 tablespoons fresh thyme

Directions

Heat oil in large, heavy pot over medium-low heat. Add the leaks and saute until translucent about 5 minutes. Add minced garlic, zucchini, artichokes, salt and pepper and saute until zucchini is tender about 10 minutes. Add broth and chickpeas and simmer covered for 20 minutes. Bring soup back to boil over medium high and add pasta, cook according to package.
Can make mix of garlic, parmesan and butter and thyme an serve in bowls or just add stuff on top of all soup. (The butter is not included in calorie count, but parmesan is.)

Number of Servings: 6

Recipe submitted by SparkPeople user SCRAP2DAY.






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