Directions:
- In a large pot, heat the oil over a medium-low heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and continue to saute until both are golden.
- Add the carrots, celery, and potatoes. Add just enough water to cover the ingredients. Stir in tomatoes, tomato sauce, wine, bay leaves and Italian seasoning. Bring to a rapid simmer, then cover, lower heat to simmer and cook 20 to 25 minutes or until vegetables are just tender.
- Add the chickpeas, peas and parsley. Add water if soup has become too thick. (Note: I did not have to add water.) Season with pepper. Simmer another 20 to 30 minutes or until vegetables are completely tender.
- Discard bay leaves. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.88 Kcal (678 kJ) | ||
| Calories from fat | 37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.11g | 6% | |
|---|---|---|---|
| Sodium | 550.12mg | 23% | |
| Potassium | 384.28mg | 8% | |
| Total Carbs | 26.15g | 9% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 5.3g | 21% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 65.8mg | 366% | |
| Calcium | 50.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 87.74 Kcal (367 kJ) | ||
| Calories from fat | 20.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.23g | 6% | |
|---|---|---|---|
| Sodium | 298.15mg | 23% | |
| Potassium | 208.27mg | 8% | |
| Total Carbs | 14.17g | 9% | |
| Sugars | 4.53g | 33% | |
| Dietary Fiber | 2.87g | 21% | |
| Protein | 2.31g | 9% | |
| Vitamin C | 6.2mg | 19% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 35.7mg | 366% | |
| Calcium | 27.5mg | 5% | |
* 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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