Directions:
- TO ROAST RED PEPPERS: Cut peppers in quarters, cutting off the top and bottom, scoop out flesh inside and place skin-side up in broiler. Broil until skin on peppers are completely blackened. Let cool and peel off skin.
- In skillet, saute butter, onion, green pepper until both are soft. Add garlic and saute 2 min more.
- Process roasted red peppers until smooth. Add 2 cans diced tomatoes until combined but still slightly chunky. Add this to skillet.
- Add beef broth and tomato sauce. Simmer 10 minutes.
- Add ditalini to soup, let simmer 8-10 minutes more or until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.39 Kcal (1157 kJ) | ||
| Calories from fat | 83.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 22.9mg | 8% | |
| Sodium | 402.17mg | 17% | |
| Potassium | 488.69mg | 10% | |
| Total Carbs | 39.82g | 13% | |
| Sugars | 8.93g | 36% | |
| Dietary Fiber | 4.59g | 18% | |
| Protein | 7.64g | 15% | |
| Vitamin C | 114mg | 190% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 81.84 Kcal (343 kJ) | ||
| Calories from fat | 24.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 14% | |
|---|---|---|---|
| Cholesterol | 6.78mg | 8% | |
| Sodium | 119.08mg | 17% | |
| Potassium | 144.7mg | 10% | |
| Total Carbs | 11.79g | 13% | |
| Sugars | 2.65g | 36% | |
| Dietary Fiber | 1.36g | 18% | |
| Protein | 2.26g | 15% | |
| Vitamin C | 33.8mg | 190% | |
| Iron | 0.4mg | 8% | |
| Calcium | 9.7mg | 3% | |
* 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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