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Ingredients
US|METRIC
4 SERVINGS
- 8 cups vegetable broth
- 1 cup Italian plum tomatoes (peeled, seeded and diced)
- 1 cup squash (cut into 2-cm cubes)
- 1/2 cup celery (sliced on an angle)
- 3/4 cup rigatoni pasta
- 3/4 cup green peas (frozen)
- 3/4 cup zucchini
- 1/2 cup yellow beans (cut in pieces)
- 1/2 cup white beans (canned)
- 1/2 cup kale (coarsely chopped)
- 1/2 cup oil
- 1 small onion (diced)
- 4 tsp. pesto
- 1 carrot (diced)
- 1 potato (cut into 2-cm cubes)
- Parmesan cheese (to taste)
- salt (to taste)
- ground black pepper (to taste)
- 3 sprigs flat-leaf parsley
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig marjoram
- 1 bay leaf
- 1/2 cup olive oil
- 3 Tbsp. Parmesan cheese
- 1 bunch fresh basil
- salt (to taste)
- ground black pepper (to taste)
- 2 garlic cloves (chopped)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat520 |
| % DAILY VALUE |
| Total Fat58g89% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium2440mg102% |
| Potassium720mg21% |
| Protein10g |
| Calories from Fat520 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium20% |
| Iron20% |
* 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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