Directions:
- Warm oil in a large saucepan over medium-high heat. Add carrot, onion and celery and cook, stirring often, until slightly softened, about 3 minutes. Add garlic and sauté 1 minute longer. Stir in tomatoes and potatoes. Pour in broth and bring to a boil. Reduce heat to low and simmer, uncovered, until flavors have blended and potatoes are slightly softened, about 10 minutes.
- Add zucchini, squash and broccoli and continue to cook until potatoes are cooked through and vegetables are tender but not mushy, about 7 minutes. Season with salt and pepper. Sprinkle with Parmesan and herbs, if desired. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296.95 Kcal (1243 kJ) | ||
| Calories from fat | 118.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 13.46mg | 4% | |
| Sodium | 1478.44mg | 62% | |
| Potassium | 652.15mg | 14% | |
| Total Carbs | 36.72g | 12% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 4.29g | 17% | |
| Protein | 11.09g | 22% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 18.1mg | 100% | |
| Calcium | 197.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 84.93 Kcal (356 kJ) | ||
| Calories from fat | 34.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.78g | 20% | |
|---|---|---|---|
| Cholesterol | 3.85mg | 4% | |
| Sodium | 422.86mg | 62% | |
| Potassium | 186.53mg | 14% | |
| Total Carbs | 10.5g | 12% | |
| Sugars | 2.2g | 31% | |
| Dietary Fiber | 1.23g | 17% | |
| Protein | 3.17g | 22% | |
| Vitamin C | 7.5mg | 44% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 5.2mg | 100% | |
| Calcium | 56.4mg | 20% | |
* 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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