Ingredients:
- 4 cups assorted fresh vegetables, such as diced red and yellow bell peppers , small broccoli florets , julienned or thinly sliced carrots
Directions:
- Heat oil in a large deep skillet over medium-high heat. Add vegetables and garlic; cook 2 minutes, stirring occasionally. Add tomatoes, broth, rosemary and pepper; bring to a boil over high heat. Reduce heat; simmer uncovered 15 minutes or until vegetables are tender.
- Stir in beans and basil; heat through. Ladle soup into shallow bowls; top with cheese. Yield: 4 (serving size: about 1-1/3 cups).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3054.4 Kcal (12788 kJ) | ||
| Calories from fat | 651.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.44g | 111% | |
|---|---|---|---|
| Cholesterol | 154.5mg | 51% | |
| Sodium | 3684.96mg | 154% | |
| Potassium | 8049.03mg | 171% | |
| Total Carbs | 436.93g | 146% | |
| Sugars | 66.35g | 265% | |
| Dietary Fiber | 119.02g | 476% | |
| Protein | 184.65g | 369% | |
| Vitamin C | 19mg | 32% | |
| Iron | 33mg | 184% | |
| Calcium | 1243.7mg | 124% | |
| Amount Per 100 g | |||
| Calories | 161.51 Kcal (676 kJ) | ||
| Calories from fat | 34.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 111% | |
|---|---|---|---|
| Cholesterol | 8.17mg | 51% | |
| Sodium | 194.85mg | 154% | |
| Potassium | 425.61mg | 171% | |
| Total Carbs | 23.1g | 146% | |
| Sugars | 3.51g | 265% | |
| Dietary Fiber | 6.29g | 476% | |
| Protein | 9.76g | 369% | |
| Vitamin C | 1mg | 32% | |
| Iron | 1.7mg | 184% | |
| Calcium | 65.8mg | 124% | |
* 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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