Directions:
- Heat olive oil in stock pot over medium-high heat. Add onion, celery, and carrots; saute 5 minutes or until softened. Add garlic, oregano, basil, zucchini, summer squash, vegetable broth, tomatoes, and bay leaf; bring to boil, then cover, reduce heat, and simmer for about 20 minutes. Add kidney beans, macaroni, and green beans; bring to boil, cover, reduce heat, and simmer about 8 minutes. Add spinach and simmer about 2 minutes. Ladle soup in individual bowls and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.53 Kcal (1258 kJ) | ||
| Calories from fat | 31.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.45g | 5% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 336.7mg | 14% | |
| Potassium | 1327.34mg | 28% | |
| Total Carbs | 52.37g | 17% | |
| Sugars | 5.42g | 22% | |
| Dietary Fiber | 11.4g | 46% | |
| Protein | 17.11g | 34% | |
| Vitamin C | 35.8mg | 60% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.5mg | 31% | |
| Calcium | 111.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 92.07 Kcal (385 kJ) | ||
| Calories from fat | 9.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 5% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 103.15mg | 14% | |
| Potassium | 406.63mg | 28% | |
| Total Carbs | 16.04g | 17% | |
| Sugars | 1.66g | 22% | |
| Dietary Fiber | 3.49g | 46% | |
| Protein | 5.24g | 34% | |
| Vitamin C | 11mg | 60% | |
| Iron | 1.7mg | 31% | |
| Calcium | 34.1mg | 11% | |
* 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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