Directions:
- Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
- When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
- About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.82 Kcal (1950 kJ) | ||
| Calories from fat | 99.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 17% | |
|---|---|---|---|
| Cholesterol | 23.01mg | 8% | |
| Sodium | 1562.56mg | 65% | |
| Potassium | 1292.44mg | 27% | |
| Total Carbs | 75.18g | 25% | |
| Sugars | 10.43g | 42% | |
| Dietary Fiber | 14.16g | 57% | |
| Protein | 20.31g | 41% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 5.5mg | 31% | |
| Calcium | 231.3mg | 23% | |
| Amount Per 100 g | |||
| Calories | 92.93 Kcal (389 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 17% | |
|---|---|---|---|
| Cholesterol | 4.59mg | 8% | |
| Sodium | 311.72mg | 65% | |
| Potassium | 257.83mg | 27% | |
| Total Carbs | 15g | 25% | |
| Sugars | 2.08g | 42% | |
| Dietary Fiber | 2.83g | 57% | |
| Protein | 4.05g | 41% | |
| Vitamin C | 3.5mg | 29% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 1.1mg | 31% | |
| Calcium | 46.1mg | 23% | |
* 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.
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