Summer vegetable soup Recipe

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Ingredients

Count

Nutrition

3645

Calories

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Ingredients:

Serving

1 large onion diced
2 cloves garlic minced
2 medium zucchini seeded and chopped
2 medium yellow squash seeded and chopped
5 cup fresh spinach
1 large tomato diced
1 can 15 oz white beans drained and rinsed
1 tbsp olive oil
4 cup vegetable stock
salt and pepper to taste

Directions:

Saute onions in olive oil until softened. Add garlic, zucchini and squash and sauté another 4-5 minutes. Add spinach. When it begins to wilt added the tomato and beans. Add the vegetable stock and bring to a simmer. Simmer for 5 to 10 minutes.
Serve with fresh pesto on toasted bread.
Pesto: combine ingredients in food processor:
Cups fresh basil
/4 cup olive oil
/4 Cup Parmesan cheese
/4 cup toasted pine nuts
-2 cloves garlic

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3644.58 Kcal (15259 kJ)
Calories from fat	126.54 Kcal
		% Daily Value*
Total Fat	14.06g	22%
Sodium	148855.28mg	6202%
Potassium	1612.38mg	34%
Total Carbs	705.42g	235%
Sugars	11.52g	46%
Dietary Fiber	8.16g	33%
Protein	8.84g	18%
Vitamin C	87.3mg	146%
Iron	4.8mg	27%
Calcium	216.7mg	22%

Amount Per 100 g
Calories	247.86 Kcal (1038 kJ)
Calories from fat	8.61 Kcal
		% Daily Value*
Total Fat	0.96g	22%
Sodium	10123.45mg	6202%
Potassium	109.66mg	34%
Total Carbs	47.97g	235%
Sugars	0.78g	46%
Dietary Fiber	0.55g	33%
Protein	0.6g	18%
Vitamin C	5.9mg	146%
Iron	0.3mg	27%
Calcium	14.7mg	22%

* 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.

Tastes

salty
savory
bitter
sweet

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