Directions:
- In a large saucepan sprayed with nonstick cooking spray, saute carrots, onions and garlic over low heat for about 5 minutes. Add broth, water, cabbage, green beans, tomato paste, basil, oregano and salt, and bring to a boil. Lower the heat, cover, and simmer for around 15 minutes or until beans are tender. Lastly, stir in the zucchini and continue to heat soup for 3 - 4 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.82 Kcal (1582 kJ) | ||
| Calories from fat | 0.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 5054.55mg | 211% | |
| Potassium | 2846.6mg | 61% | |
| Total Carbs | 82.19g | 27% | |
| Sugars | 34.11g | 136% | |
| Dietary Fiber | 21.63g | 87% | |
| Protein | 17.57g | 35% | |
| Vitamin C | 152.6mg | 254% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 6.9mg | 39% | |
| Calcium | 425.6mg | 43% | |
| Amount Per 100 g | |||
| Calories | 13.18 Kcal (55 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 176.29mg | 211% | |
| Potassium | 99.28mg | 61% | |
| Total Carbs | 2.87g | 27% | |
| Sugars | 1.19g | 136% | |
| Dietary Fiber | 0.75g | 87% | |
| Protein | 0.61g | 35% | |
| Vitamin C | 5.3mg | 254% | |
| Iron | 0.2mg | 39% | |
| Calcium | 14.8mg | 43% | |
* 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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