Directions:
- Preheat oven to 350. Lightly oil an 11x7 casserole.
- In a large nonstick skillet, heat 2 T of the oil over medium heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic, salt, oregano, thyme, and black pepper; cook, stirring, 1 minute. Remove from heat and set aside.
- Layer the vegetables in the following manner: 1/2 the potatoes, tomatoes, onion mixture, bell peppers and zucchini, ending with the rest of the potatoes. Season the layers with salt and pepper. Pour the remaining oil evenly over top, followed by the broth.
- Bake, uncovered, about 45 minutes, or until the top is lightly browned. Transfer to a stockpot or soup tureen and stir well to combine.
- To serve, arrange a piece of bread in the bottom of each soup bowl. Ladle with equal portions of the vegetables and broth and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.44 Kcal (1128 kJ) | ||
| Calories from fat | 148.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 747.03mg | 31% | |
| Potassium | 369.06mg | 8% | |
| Total Carbs | 26.69g | 9% | |
| Sugars | 6.25g | 25% | |
| Dietary Fiber | 3.21g | 13% | |
| Protein | 4.36g | 9% | |
| Vitamin C | 66.8mg | 111% | |
| Iron | 15.7mg | 87% | |
| Calcium | 45.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 105.82 Kcal (443 kJ) | ||
| Calories from fat | 58.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 25% | |
|---|---|---|---|
| Cholesterol | 0.32mg | 0% | |
| Sodium | 293.39mg | 31% | |
| Potassium | 144.95mg | 8% | |
| Total Carbs | 10.48g | 9% | |
| Sugars | 2.45g | 25% | |
| Dietary Fiber | 1.26g | 13% | |
| Protein | 1.71g | 9% | |
| Vitamin C | 26.2mg | 111% | |
| Iron | 6.2mg | 87% | |
| Calcium | 18mg | 5% | |
* 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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