Directions:
- Sauté first 3 ingredients in hot oil in a Dutch oven over medium-high heat until tender. Add 5 cups water and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Add carrot and next 3 ingredients; return to a boil. Cover, reduce heat, and simmer 20 minutes or until spaghetti is done. Serve with Parmesan cheese.
- Note: Soup may be frozen up to 1 month in airtight containers. Thaw in refrigerator, and cook over low heat, stirring occasionally, until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.8 Kcal (305 kJ) | ||
| Calories from fat | 28.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 0.03mg | 0% | |
| Sodium | 49.9mg | 2% | |
| Potassium | 151.67mg | 3% | |
| Total Carbs | 9.66g | 3% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 36.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 36.47 Kcal (153 kJ) | ||
| Calories from fat | 14.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.6g | 5% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 25mg | 2% | |
| Potassium | 75.97mg | 3% | |
| Total Carbs | 4.84g | 3% | |
| Sugars | 1.09g | 9% | |
| Dietary Fiber | 0.82g | 7% | |
| Protein | 0.89g | 4% | |
| Vitamin C | 2mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.4mg | 4% | |
* 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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