Directions:
- Dice onion, carrots, and celery.
- In a large soup pot, saute the diced vegetables in olive oil for 5 minutes.
- Mince and add the garlic. Saute for 2 minutes more.
- Dice and add the mushrooms. Saute for 3 minutes more.
- Add the thyme and basil, stir to combine.
- Add the chicken broth. Bring to a boil.
- Reduce heat and simmer until vegetables are soft (about 15 minutes).
- Cut the zucchini into large chunks (about 1 inch lengths or cubes) and add to soup.
- Simmer until the zucchini is soft but not mushy, about 5-10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.54 Kcal (61 kJ) | ||
| Calories from fat | 4.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 1% | |
|---|---|---|---|
| Sodium | 126.63mg | 5% | |
| Potassium | 115.63mg | 2% | |
| Total Carbs | 1.81g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 0.53g | 1% | |
| Vitamin C | 4.4mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 22.94 Kcal (96 kJ) | ||
| Calories from fat | 6.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Sodium | 199.83mg | 5% | |
| Potassium | 182.49mg | 2% | |
| Total Carbs | 2.85g | 1% | |
| Sugars | 1.41g | 4% | |
| Dietary Fiber | 0.98g | 2% | |
| Protein | 0.84g | 1% | |
| Vitamin C | 6.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 20.3mg | 1% | |
* 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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