Directions:
- Combine chicken broth, potatoes, onions and pepper in large pot. Bring to a boil and then back to simmer for 10 minutes. Add kidney beans. Cook 10 minutes or until tender. Add frozen vegetables.
- Meanwhile, prepare sauce: mix garlic, tomato paste, basil, cheese and parsley. Using wire whisk, gradually beat in oil until mix is thick sauce. Refridgerate until needed.
- Just before serving, stir sauce into hot soup and heat through quickly. Vegetable-broth mix can be cooked ahead of time then reheated before serving, adding tomato sauce just before serving.
- I serve with crusty french bread. YUM!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.98 Kcal (1042 kJ) | ||
| Calories from fat | 90.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 1042.48mg | 43% | |
| Potassium | 794.29mg | 17% | |
| Total Carbs | 31.45g | 10% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 7.75g | 31% | |
| Protein | 8.33g | 17% | |
| Vitamin C | 74mg | 123% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.4mg | 13% | |
| Calcium | 144.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 53.41 Kcal (224 kJ) | ||
| Calories from fat | 19.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 15% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 2% | |
| Sodium | 223.61mg | 43% | |
| Potassium | 170.37mg | 17% | |
| Total Carbs | 6.74g | 10% | |
| Sugars | 0.95g | 18% | |
| Dietary Fiber | 1.66g | 31% | |
| Protein | 1.79g | 17% | |
| Vitamin C | 15.9mg | 123% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.5mg | 13% | |
| Calcium | 31mg | 14% | |
* 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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