Directions:
- Cook bacon in a large soup pot, to render fat, about 10 minutes. Add butter, melt. Add garlic, carrots, onions and leeks and raise heat. Cover and wilt vegetables for 10 minutes (stir occasionally). Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil. Reduce to simmer. Add Italian parsley, oregano, basil, pepper and salt. Simmer for 15 minutes. Add beans, tomatoes and pasta. Simmer until pasta is tender. Adjust seasonings, if needed. Ladle into individual bowls and top with Pecorino. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.34 Kcal (1052 kJ) | ||
| Calories from fat | 81.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 14% | |
|---|---|---|---|
| Cholesterol | 16.99mg | 6% | |
| Sodium | 670.1mg | 28% | |
| Potassium | 762.97mg | 16% | |
| Total Carbs | 31.25g | 10% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 11.02g | 22% | |
| Vitamin C | 34mg | 57% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 14% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 73.92 Kcal (309 kJ) | ||
| Calories from fat | 24.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 14% | |
|---|---|---|---|
| Cholesterol | 5mg | 6% | |
| Sodium | 197.09mg | 28% | |
| Potassium | 224.41mg | 16% | |
| Total Carbs | 9.19g | 10% | |
| Sugars | 1.58g | 21% | |
| Dietary Fiber | 2.05g | 28% | |
| Protein | 3.24g | 22% | |
| Vitamin C | 10mg | 57% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 14% | |
| Calcium | 23.5mg | 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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