Zucchini and Leek Soup With Pasta Recipe

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Ingredients:

Serving

Directions:

Combine the oil, bacon and leek in a heavy saucepan; saute, stirring over low until well coated with oil. cover and cook over low heat until the leek is very tender, about 20 minutes.
Stir in the tomatoes, zucchini and 2 cups of the broth. Season with salt and pepper.
Add the pasta.
Cook, covered, until the zucchini is very soft, about 15 minutes. Add the last cup of broth.
Beat the egg in a small bowl with 1 tablespoon of Parmesan. With the soup over low heat, stir in the egg in a steady stream.
Just before serving, stir in the basil. Serve with more cheese on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	372.85 Kcal (1561 kJ)
Calories from fat	234.87 Kcal
		% Daily Value*
Total Fat	26.1g	40%
Cholesterol	173.09mg	58%
Sodium	715.62mg	30%
Potassium	748.79mg	16%
Total Carbs	25.02g	8%
Sugars	13.7g	55%
Dietary Fiber	2.2g	9%
Protein	21.44g	43%
Vitamin C	48.4mg	81%
Vitamin A	0.6mg	19%
Iron	2.5mg	14%
Calcium	140.1mg	14%

Amount Per 100 g
Calories	106.1 Kcal (444 kJ)
Calories from fat	66.84 Kcal
		% Daily Value*
Total Fat	7.43g	40%
Cholesterol	49.26mg	58%
Sodium	203.65mg	30%
Potassium	213.09mg	16%
Total Carbs	7.12g	8%
Sugars	3.9g	55%
Dietary Fiber	0.63g	9%
Protein	6.1g	43%
Vitamin C	13.8mg	81%
Vitamin A	0.2mg	19%
Iron	0.7mg	14%
Calcium	39.9mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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