Directions:
- 1. In a soup pan, over medium heat warm the olive oil. Sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. Be careful not to burn the garlic.
- 4. Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
- 5. NOTE: ADD POINTS for pasta and cheese if using.
- 6. In the mean time: boil water for pasta. Cook according to package directions.
- 7. DO NOT ADD pasta to the soup. Rinse cooked pasta with hot water to remove the starch residue and prevent sticking. Set aside.
- 8. Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese, if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.32 Kcal (521 kJ) | ||
| Calories from fat | 11.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 2% | |
|---|---|---|---|
| Sodium | 368.36mg | 15% | |
| Potassium | 329.24mg | 7% | |
| Total Carbs | 22.51g | 8% | |
| Sugars | 3.06g | 12% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 5.35g | 11% | |
| Vitamin C | 16.9mg | 28% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 9% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.56 Kcal (270 kJ) | ||
| Calories from fat | 5.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 2% | |
|---|---|---|---|
| Sodium | 191.28mg | 15% | |
| Potassium | 170.97mg | 7% | |
| Total Carbs | 11.69g | 8% | |
| Sugars | 1.59g | 12% | |
| Dietary Fiber | 2.36g | 18% | |
| Protein | 2.78g | 11% | |
| Vitamin C | 8.8mg | 28% | |
| Iron | 0.9mg | 9% | |
| Calcium | 21.3mg | 4% | |
* 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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