Directions:
- Combine vegetable broth, diced russet potato, 1/4 cup green onions, chopped fresh parsley, chopped garlic, dried thyme and dried sage in large Dutch oven. Simmer over medium heat until potato is tender, about 15 minutes. Add spicy vegetable juice and pasta; simmer until pasta is tender, stirring occasionally, about 8 minutes. Season to taste with salt and pepper.
- Ladle soup into bowls. Garnish with remaining 1/4 cup green onions. Sprinkle cheese and croutons over, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.35 Kcal (1161 kJ) | ||
| Calories from fat | 56.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 10% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 1% | |
| Sodium | 1833.36mg | 76% | |
| Potassium | 1005mg | 21% | |
| Total Carbs | 50.97g | 17% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 5.66g | 23% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 50.7mg | 85% | |
| Iron | 4.2mg | 24% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.86 Kcal (238 kJ) | ||
| Calories from fat | 11.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 10% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 1% | |
| Sodium | 375.84mg | 76% | |
| Potassium | 206.03mg | 21% | |
| Total Carbs | 10.45g | 17% | |
| Sugars | 2.2g | 43% | |
| Dietary Fiber | 1.16g | 23% | |
| Protein | 1.86g | 18% | |
| Vitamin C | 10.4mg | 85% | |
| Iron | 0.9mg | 24% | |
| Calcium | 17.8mg | 9% | |
* 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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