Directions:
- In a large soup pot heat oil.
- Add onions and cook until golden.
- Then add celery and carrots and cook over low heat, stirring occasionally, for about 5 minutes.
- Add beans, bay leaf, thyme, and toss for a minute.
- Then add the tomatoes and their juice, and salt and pepper to taste, and the beef stock.
- Bring to a boil, reduce heat and simmer for one hour.
- Add zucchini, cabbage,and cook until veggies are tender.
- Finally, add your pasta and cook covered for about 10 minutes.
- Ladle into bowls and add freshly grated parmesan cheese.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.87 Kcal (598 kJ) | ||
| Calories from fat | 68.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 12% | |
|---|---|---|---|
| Sodium | 274.51mg | 11% | |
| Potassium | 653.57mg | 14% | |
| Total Carbs | 13.03g | 4% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 6.3g | 13% | |
| Vitamin C | 27.6mg | 46% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 54.94 Kcal (230 kJ) | ||
| Calories from fat | 26.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 12% | |
|---|---|---|---|
| Sodium | 105.57mg | 11% | |
| Potassium | 251.35mg | 14% | |
| Total Carbs | 5.01g | 4% | |
| Sugars | 1.85g | 19% | |
| Dietary Fiber | 1.42g | 15% | |
| Protein | 2.42g | 13% | |
| Vitamin C | 10.6mg | 46% | |
| Iron | 0.4mg | 6% | |
| Calcium | 20.5mg | 5% | |
* 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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