Italian Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.8
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 782.0 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.8 g
- Protein: 5.8 g
View full nutritional breakdown of Italian Vegetable Soup calories by ingredient
Number of Servings: 8
Ingredients
-
2 cups cooked Chickpeas
3 Tablespoons Olive Oil
3/4 cups finely chopped onions
2 cloves minced garlic
1/4 cup finely chopped celery
1/2 cups diced carrots
1 1/2 cups diced zucchini
1 cup diced potato
1 1/2 cups chopped cabbage
2 Tablespoon Tomato Paste
8 cups boiling water
2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil
2 Tablespoon minced parsley
1 cup maracaoni
Directions
Heat oil in saucepan, saute onions, garlic and celery 5 minutes.
Mix in carrots, zucchini, potatoes, and cabbage
, cook for 5 minutes. Stir in tomato paste, add water, chickpeas, salt, pepper, and basil.
Bring to a boil.
Cover and cook over low heat for 1 hour.
Mix in parsley, macaroni, and cook 5 minutes and taste for seasoning. Serve with grated Parmesan cheese.
Serving Size: Makes 8 - 1 cup servins
Number of Servings: 8
Recipe submitted by SparkPeople user JENIACO.
Mix in carrots, zucchini, potatoes, and cabbage
, cook for 5 minutes. Stir in tomato paste, add water, chickpeas, salt, pepper, and basil.
Bring to a boil.
Cover and cook over low heat for 1 hour.
Mix in parsley, macaroni, and cook 5 minutes and taste for seasoning. Serve with grated Parmesan cheese.
Serving Size: Makes 8 - 1 cup servins
Number of Servings: 8
Recipe submitted by SparkPeople user JENIACO.