Directions:
- In a Dutch oven, combine the onions and oil. Cook, stirring, over medium-high heat for 10 minutes, or until soft but not browned. Add the tomatoes, zucchini or squash, beans, celery, and 1 cup of the stock. Cook, stirring, for 10 minutes, or until soft.
- Add the parsley, spaghetti, tomato paste, and the remaining 3 cups stock. Bring to a boil. Cook, stirring occasionally, for 15 minutes, or until the spaghetti is tender.
- In a blender or food processor, combine the basil, bread crumbs, Parmesan, and garlic. Process until smooth. Stir into the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.02 Kcal (348 kJ) | ||
| Calories from fat | 21.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 3.67mg | 1% | |
| Sodium | 679.91mg | 28% | |
| Potassium | 310.65mg | 7% | |
| Total Carbs | 10.25g | 3% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 21.8mg | 36% | |
| Iron | 1.8mg | 10% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 33.53 Kcal (140 kJ) | ||
| Calories from fat | 8.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 4% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 1% | |
| Sodium | 274.56mg | 28% | |
| Potassium | 125.45mg | 7% | |
| Total Carbs | 4.14g | 3% | |
| Sugars | 1.05g | 10% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 1.28g | 6% | |
| Vitamin C | 8.8mg | 36% | |
| Iron | 0.7mg | 10% | |
| Calcium | 41.8mg | 10% | |
* 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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