Directions:
- In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
- Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
- Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
- Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
- Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
- Remove the soup from the heat.
- In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
- Add this to the soup along with the parsley & cheese.
- Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
- Garnish with more grated cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 515.95 Kcal (2160 kJ) | ||
| Calories from fat | 171.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.09g | 29% | |
|---|---|---|---|
| Cholesterol | 21.14mg | 7% | |
| Sodium | 2013.33mg | 84% | |
| Potassium | 1230.79mg | 26% | |
| Total Carbs | 65.34g | 22% | |
| Sugars | 14.67g | 59% | |
| Dietary Fiber | 11.8g | 47% | |
| Protein | 18.23g | 36% | |
| Vitamin C | 72.3mg | 121% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 4.4mg | 25% | |
| Calcium | 237.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 71.52 Kcal (299 kJ) | ||
| Calories from fat | 23.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 29% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 7% | |
| Sodium | 279.08mg | 84% | |
| Potassium | 170.61mg | 26% | |
| Total Carbs | 9.06g | 22% | |
| Sugars | 2.03g | 59% | |
| Dietary Fiber | 1.64g | 47% | |
| Protein | 2.53g | 36% | |
| Vitamin C | 10mg | 121% | |
| Vitamin A | 0.2mg | 51% | |
| Iron | 0.6mg | 25% | |
| Calcium | 33mg | 24% | |
* 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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