Soups
January 21, 2014
Calories
228
Sodium
1015mg
42% DV
Fat
9g
15% DV
Protein
12g
24% DV
Carbs
19g
6% DV
Fiber
3g
12% DV
Vegetable Soup
Loaded with vegetables, this comforting and delicious
8
2 tablespoons olive oil or vegetable oil
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1/4 cup grated Parmesan cheese (optional)
2 medium zucchini, cut in half lengthwise and thickly sliced (about 3 cups)
2 cloves garlic, minced
1/2 teaspoon dried rosemary leaves, crushed
4 cups Swanson® Vegetable Broth (Regular or Certified Organic)
1 can (about 14.5 ounces) diced tomatoes, drained
1 can (about 19 ounces) white kidney beans (cannellini), rinsed and drained
1/2 cup uncooked corkscrew-shaped pasta (rotini)
1/4 cup grated Parmesan cheese (optional)
1 Heat the oil in a 6-quart saucepot. Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp.
2 Stir the broth and tomatoes in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
3 Increase the heat to medium. Stir in the beans and pasta and cook for 10 minutes or until the pasta is tender. Serve with the cheese, if desired.
Nutritions
Calories
228
Sodium
1015mg
42% DV
Fat
9g
15% DV
Protein
12g
24% DV
Carbs
19g
6% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
3g
17%
Polysaturated Fat
2g
12%
Monosaturated Fat
4g
27%
Cholesterol
25mg
8%
Sodium
1015mg
42%
Potassium
237mg
6%
Protein
12g
24%
% DAILY VALUE*
Total Carbohydrate
Fiber
3g
12%
Sugar
1g
3%
Vitamin A
763IU
15%
Vitamin B6
1mg
83%
Vitamin C
3mg
6%
Calcium
103mg
10%
Iron
2mg
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
