Directions:
- In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese. Yield: 20 servings (5 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.78 Kcal (585 kJ) | ||
| Calories from fat | 57.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 28.89mg | 10% | |
| Sodium | 370.51mg | 15% | |
| Potassium | 316.42mg | 7% | |
| Total Carbs | 8.56g | 3% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 12.45g | 25% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 80.46 Kcal (337 kJ) | ||
| Calories from fat | 33.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 10% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 10% | |
| Sodium | 213.28mg | 15% | |
| Potassium | 182.14mg | 7% | |
| Total Carbs | 4.93g | 3% | |
| Sugars | 1.15g | 8% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 7.17g | 25% | |
| Vitamin C | 7.5mg | 22% | |
| Iron | 0.6mg | 5% | |
| Calcium | 48.7mg | 8% | |
* 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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