Directions:
- Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes.
- Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes.
- Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes.
- Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 456.41 Kcal (1911 kJ) | ||
| Calories from fat | 169.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 29% | |
|---|---|---|---|
| Cholesterol | 20.06mg | 7% | |
| Sodium | 2160.43mg | 90% | |
| Potassium | 800.5mg | 17% | |
| Total Carbs | 64.16g | 21% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 5.54g | 22% | |
| Protein | 11.87g | 24% | |
| Vitamin C | 17.5mg | 29% | |
| Iron | 5.7mg | 31% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 93.07 Kcal (390 kJ) | ||
| Calories from fat | 34.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.84g | 29% | |
|---|---|---|---|
| Cholesterol | 4.09mg | 7% | |
| Sodium | 440.57mg | 90% | |
| Potassium | 163.24mg | 17% | |
| Total Carbs | 13.08g | 21% | |
| Sugars | 1.99g | 39% | |
| Dietary Fiber | 1.13g | 22% | |
| Protein | 2.42g | 24% | |
| Vitamin C | 3.6mg | 29% | |
| Iron | 1.2mg | 31% | |
| 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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