Italian Vegetable Soup Recipe
This is a fav of mine from Bob Greens book. I vary it by adding lots of spinch to it. and instead of the Parmesan reind I add a pinch or two of fresh parmesan on top when serving.Lots of vitamins. 127 Calories per serving
Ingredients
- 1 Lg.bunch kale
- 1 Tb. olive oil
- 1 Med. onion, chopped
- 1 or 2 lg. carrots peeles and chopped
- 1 stalk celery, chopped
- 2 cloves garlic
- 1 C tomato puree
- 2 Tbs. tomato paste
- 6 cups water
- One 2-inch piece Parmesan rind
- Salt & crushed red pepper
Directions
- Wash Kale well. Remove froms stens and tear the leaves into med. size pieces. Set aside.
- Use large nonstick pan over med. heat and add the olive oil. Add onion,cooking until sof t. Add carrot, celery and Garlic cooking about 5 mins.
- Stir in the tomato puree, tomato paste, and the water. Bring to a boil. Add parmesan rind and kale. Reduce the heat and simmer for 30 mins. Remove the rind. Season with salt and red pepper f;lakes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 499g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 33 | 38% |
| Total Fat 3.74g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 342mg | 14% |
| Potassium 519mg | 15% |
| Total Carbs 12.66g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.27g | 4% |
| Protein 2.38g | 4% |
