Directions:
- 1. Place oil in a pot over low heat. Wilt carrots, onion, celery, fennel, and leek, stirring, for 15 minutes. Add garlic during the last 5 minutes.
- 2. Stir in tomatoes and season with salt and pepper; cook for 3 minutes. Add broth, thyme, and 2 tablespoons parsley; bring to a boil. Reduce heat to medium; simmer for 20 minutes.
- 3. Add the green beans, zucchini, and basil; simmer 10 minutes or until vegetables are tender. Stir in remaining parsley. Serve.
- Per serving (based on 6): 326 calories, 51g carbohydrates, 10g protein, 11g fat, no cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.76 Kcal (2360 kJ) | ||
| Calories from fat | 219.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.44g | 38% | |
|---|---|---|---|
| Cholesterol | 34.76mg | 12% | |
| Sodium | 2180.71mg | 91% | |
| Potassium | 1465.14mg | 31% | |
| Total Carbs | 67.06g | 22% | |
| Sugars | 19.31g | 77% | |
| Dietary Fiber | 10.07g | 40% | |
| Protein | 24.79g | 50% | |
| Vitamin C | 59.2mg | 99% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 5.3mg | 29% | |
| Calcium | 138.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 77.87 Kcal (326 kJ) | ||
| Calories from fat | 30.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 38% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 12% | |
| Sodium | 301.22mg | 91% | |
| Potassium | 202.38mg | 31% | |
| Total Carbs | 9.26g | 22% | |
| Sugars | 2.67g | 77% | |
| Dietary Fiber | 1.39g | 40% | |
| Protein | 3.42g | 50% | |
| Vitamin C | 8.2mg | 99% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.7mg | 29% | |
| Calcium | 19.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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