Directions:
- Heat a medium soup pot over medium heat.
- Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
- Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
- Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
- Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
- Turn heat off and stir in basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.7 Kcal (568 kJ) | ||
| Calories from fat | 69.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 12% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 66.61mg | 3% | |
| Potassium | 343.98mg | 7% | |
| Total Carbs | 14.89g | 5% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 2.55g | 5% | |
| Vitamin C | 19.7mg | 33% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 6.7mg | 37% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 75.09 Kcal (314 kJ) | ||
| Calories from fat | 38.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 12% | |
|---|---|---|---|
| Cholesterol | 0.5mg | 0% | |
| Sodium | 36.86mg | 3% | |
| Potassium | 190.35mg | 7% | |
| Total Carbs | 8.24g | 5% | |
| Sugars | 3.26g | 24% | |
| Dietary Fiber | 1.94g | 14% | |
| Protein | 1.41g | 5% | |
| Vitamin C | 10.9mg | 33% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 3.7mg | 37% | |
| Calcium | 15.8mg | 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.
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