Directions:
- Chop the potatoes into small, bite-sized pieces. Heat olive oil in large stock pot and add potatoes, stirring for a few minutes. Meanwhile, slice carrots, celery and onion into thin slices and add to potatoes. Chop cabbage or slice with mandolin and add to other vegetables. Cook (as my sister says) until you hear them...a few minutes.
- Drain chick peas and add to pot with wine and stir together. Add chicken broth and enough water to completely cover vegetables. Add herbs and salt and pepper to taste. Cover and allow to simmer for about twenty minutes (until potatoes are fork tender).
- Twenty minutes prior to serving, chop the zucchini and add to pot along with the can of diced tomatoes. Stir and heat through.
- Serve with crusty bread, scones, or cook some smallish pasta and add as much or as little pasta to each person's bowl as they like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.06 Kcal (1055 kJ) | ||
| Calories from fat | 42.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 7% | |
|---|---|---|---|
| Sodium | 716.66mg | 30% | |
| Potassium | 997.61mg | 21% | |
| Total Carbs | 38.17g | 13% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 11.64g | 47% | |
| Protein | 9.71g | 19% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 3.9mg | 21% | |
| Calcium | 110.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 74.14 Kcal (310 kJ) | ||
| Calories from fat | 12.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 7% | |
|---|---|---|---|
| Sodium | 210.8mg | 30% | |
| Potassium | 293.44mg | 21% | |
| Total Carbs | 11.23g | 13% | |
| Sugars | 1.81g | 25% | |
| Dietary Fiber | 3.42g | 47% | |
| Protein | 2.86g | 19% | |
| Vitamin C | 7.4mg | 42% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1.1mg | 21% | |
| Calcium | 32.4mg | 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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