Ingredients:
- 3 tblsp. extra virgin olive oil
- note: dice all vegetables the same size to help cook evenly
- 1 tblsp. dried basil leaves
- note: use salad mac if you intend to freeze the soup
Directions:
- Put olive oil in a large heavy pot. Do not use aluminum for tomato based foods
- Add onion and sweat until looking translucent
- Add garlic and cook for a couple of minutes, don't burn it
- Add carrots, celery and zuccini and saute for a couple of minutes
- Add crushed tomato, diced tomato, water and chicken granules and bring to a boil. Reduce heat and simmer for 10 minutes
- Add tomato juice, red wine and beans.
- Add basil and oregano. Cover and simmer for 5 minutes.
- Add salt and pepper to taste
- About 10 minutes before serving, add pasta and cover.
- Soup is ready when pasta is al dente.
- Serve with grated parmegiano regiano
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.56 Kcal (643 kJ) | ||
| Calories from fat | 19.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 4% | |
| Sodium | 231.83mg | 10% | |
| Potassium | 660.72mg | 14% | |
| Total Carbs | 24.34g | 8% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 4.09g | 16% | |
| Protein | 5.87g | 12% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.9mg | 10% | |
| Calcium | 86.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 36.74 Kcal (154 kJ) | ||
| Calories from fat | 4.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 3% | |
|---|---|---|---|
| Cholesterol | 2.87mg | 4% | |
| Sodium | 55.47mg | 10% | |
| Potassium | 158.09mg | 14% | |
| Total Carbs | 5.82g | 8% | |
| Sugars | 2.09g | 35% | |
| Dietary Fiber | 0.98g | 16% | |
| Protein | 1.4g | 12% | |
| Vitamin C | 5.6mg | 39% | |
| Iron | 0.4mg | 10% | |
| Calcium | 20.7mg | 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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