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Finally! Learning How To Make Vegetable Soup
A WAY TO GARDEN22Ingredients
65Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- olive oil
- 3 onions (medium, diced)
- 3 cloves garlic (chopped)
- 4 carrots (diced, about half a typical bag)
- 4 celery stalks (chopped)
- broccoli (or cauliflower, about 2 cups chopped small)
- 6 kale leaves (or chard or collards or a mix, big leaves, stems removed and foliage chopped)
- summer squash (1-2 cups diced)
- beans (Shell, such as cannellini or chick peas, 1-2 cups, pre-cooked)
- tomatoes (ripe raw ones, or large can of whole plum types)
- parsley (chopped to taste)
- basil
- salt
- pepper (to taste)
- water
- green beans (fresh, cut up if large)
- pesto (a dollop of)
- grated Parmesan cheese
- olive oil (a drizzle of good-quality)
- pasta (slightly undercooked, add it when reheating; don’t let it sit in the soup)
- garbanzos (really are delightful in this soup)
- crostini (toasted bread with cheese, perhaps, or spread with the pesto, sort of a giant crouton)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium330mg14% |
| Potassium740mg21% |
| Protein8g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A270% |
| Vitamin C100% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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