Directions:
- In a large, heavy saucepan, heat the olive oil. Saute the onion and green pepper until softened.
- Stir in the garlic. Cook for a minute. Add the oregano, basil, crushed red pepper, if used, rice, tomatoes and broth. Bring to a boil.
- Lower heat to a simmer and cover. Cook for 20 minutes or until rice is tender.
- Stir in the pepperoni and sprinkle with the cheese. Cook for another minute or two.
- Serve the soup in individual bowls with an extra sprinkling of parmesan cheese, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 212.88 Kcal (891 kJ) | ||
| Calories from fat | 119.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.23g | 20% | |
|---|---|---|---|
| Cholesterol | 22.27mg | 7% | |
| Sodium | 975.23mg | 41% | |
| Potassium | 361.48mg | 8% | |
| Total Carbs | 12.72g | 4% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 9.44g | 19% | |
| Vitamin C | 32.1mg | 54% | |
| Iron | 1.1mg | 6% | |
| Calcium | 210.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 77.39 Kcal (324 kJ) | ||
| Calories from fat | 43.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 20% | |
|---|---|---|---|
| Cholesterol | 8.1mg | 7% | |
| Sodium | 354.52mg | 41% | |
| Potassium | 131.4mg | 8% | |
| Total Carbs | 4.63g | 4% | |
| Sugars | 1.07g | 12% | |
| Dietary Fiber | 0.63g | 7% | |
| Protein | 3.43g | 19% | |
| Vitamin C | 11.7mg | 54% | |
| Iron | 0.4mg | 6% | |
| Calcium | 76.6mg | 21% | |
* 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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