Italian Vegetable Soup Recipe

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Ingredients:

Serving

1 cup thinly sliced carrot
1 cup thinly sliced zucchini
1 cup thinly sliced celery
1 cup thinly sliced cabbage
2 tbsp butter or 2 tbsp margarine
2 tbsp vegetable oil
2 vegetable stock cubes or 2 broth
1 (14 oz) can diced tomatoes
8 cups water
1/2 cup spaghetti, uncooked
salt and pepper
parmesan cheese

Directions:

Saute carrots, zucchini, celery and cabbage in oil. Cook for 10 minutes. Add water, seasoning and bouillion cubes and bring to boil simmer for 20 minutes. Add remaining ingredients breaking the spaghetti in small pieces and simmer 20 minutes longer. Serve topped with parmesean cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	127.83 Kcal (535 kJ)
Calories from fat	59.14 Kcal
		% Daily Value*
Total Fat	6.57g	10%
Cholesterol	7.63mg	3%
Sodium	30.22mg	1%
Potassium	280.91mg	6%
Total Carbs	14.77g	5%
Sugars	1.94g	8%
Dietary Fiber	1.84g	7%
Protein	3.28g	7%
Vitamin C	16mg	27%
Vitamin A	0.2mg	7%
Iron	0.7mg	4%
Calcium	49mg	5%

Amount Per 100 g
Calories	38.55 Kcal (161 kJ)
Calories from fat	17.83 Kcal
		% Daily Value*
Total Fat	1.98g	10%
Cholesterol	2.3mg	3%
Sodium	9.11mg	1%
Potassium	84.71mg	6%
Total Carbs	4.45g	5%
Sugars	0.58g	8%
Dietary Fiber	0.56g	7%
Protein	0.99g	7%
Vitamin C	4.8mg	27%
Vitamin A	0.1mg	7%
Iron	0.2mg	4%
Calcium	14.8mg	5%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.7

Points
3

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
very low sodium,
low cholesterol

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