Directions:
- In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.78 Kcal (970 kJ) | ||
| Calories from fat | 138.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.4g | 24% | |
|---|---|---|---|
| Cholesterol | 1.48mg | 0% | |
| Sodium | 67.64mg | 3% | |
| Potassium | 445.75mg | 9% | |
| Total Carbs | 22.12g | 7% | |
| Sugars | 7.86g | 31% | |
| Dietary Fiber | 6.69g | 27% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 58.6mg | 98% | |
| Iron | 1.7mg | 9% | |
| Calcium | 134.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 36.88 Kcal (154 kJ) | ||
| Calories from fat | 22.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 24% | |
|---|---|---|---|
| Cholesterol | 0.24mg | 0% | |
| Sodium | 10.76mg | 3% | |
| Potassium | 70.93mg | 9% | |
| Total Carbs | 3.52g | 7% | |
| Sugars | 1.25g | 31% | |
| Dietary Fiber | 1.06g | 27% | |
| Protein | 0.73g | 9% | |
| Vitamin C | 9.3mg | 98% | |
| Iron | 0.3mg | 9% | |
| Calcium | 21.4mg | 13% | |
* 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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