Tomato, Zucchini and Rice Soup Recipe

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Ingredients:

Serving

1 tbsp canola oil
2 garlic cloves, chopped
1 medium onion, chopped
1 (28 oz) can stewed tomatoes
1 (10 oz) can chicken broth
plus 1 can water
1 1/2 tsp dried basil
1/4 tsp pepper
1/4 cup long grain rice
1 medium zucchini, shredded

Directions:

Heat oil in saucepan.
Add garlic and onions and cook and stir for 2 minutes.
Stir in tomatoes, broth, water, basil and pepper.
Bring to a boil; stir in rice.
Cover and simmer over low heat, about 20 minutes or until rice is cooked, stirring occasionally.
Stir in zucchini, heat through 1 minute.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	106.3 Kcal (445 kJ)
Calories from fat	42.65 Kcal
		% Daily Value*
Total Fat	4.74g	7%
Cholesterol	3.54mg	1%
Sodium	199.91mg	8%
Potassium	160.58mg	3%
Total Carbs	11.48g	4%
Sugars	1.41g	6%
Dietary Fiber	0.81g	3%
Protein	4.94g	10%
Vitamin C	9.7mg	16%
Iron	1.1mg	6%
Calcium	35mg	3%

Amount Per 100 g
Calories	93.18 Kcal (390 kJ)
Calories from fat	37.39 Kcal
		% Daily Value*
Total Fat	4.15g	7%
Cholesterol	3.11mg	1%
Sodium	175.23mg	8%
Potassium	140.76mg	3%
Total Carbs	10.06g	4%
Sugars	1.23g	6%
Dietary Fiber	0.71g	3%
Protein	4.33g	10%
Vitamin C	8.5mg	16%
Iron	1mg	6%
Calcium	30.6mg	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.

Tastes

salty
savory
bitter
sweet

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