Italian Vegetable Rice Soup Recipe

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Ingredients:

Serving

48 oz chicken broth
2 carrots, peeled and diced
1 medium zucchini, diced
1 (15 oz) can great northern beans, undrained
1 cup quick-cooking rice
1/4 cup grated parmesan cheese
2 tsp slivered fresh basil

Directions:

In a large covered saucepan, bring broth to a boil. Stir in carrots, zucchini, bens and rice.
Cook until vegetables are crisp-tender, about 5 minutes.
Ladle soup into bowls and sprinkle with Parmesan and basil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	122.52 Kcal (513 kJ)
Calories from fat	16.97 Kcal
		% Daily Value*
Total Fat	1.89g	3%
Cholesterol	5.5mg	2%
Sodium	1364.05mg	57%
Potassium	530.65mg	11%
Total Carbs	16.39g	5%
Sugars	2.14g	9%
Dietary Fiber	3.19g	13%
Protein	5.97g	12%
Vitamin C	27mg	45%
Vitamin A	0.3mg	10%
Iron	0.9mg	5%
Calcium	114.4mg	11%

Amount Per 100 g
Calories	28.62 Kcal (120 kJ)
Calories from fat	3.97 Kcal
		% Daily Value*
Total Fat	0.44g	3%
Cholesterol	1.28mg	2%
Sodium	318.68mg	57%
Potassium	123.97mg	11%
Total Carbs	3.83g	5%
Sugars	0.5g	9%
Dietary Fiber	0.74g	13%
Protein	1.39g	12%
Vitamin C	6.3mg	45%
Vitamin A	0.1mg	10%
Iron	0.2mg	5%
Calcium	26.7mg	11%

* 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.

Tastes

salty
savory
bitter
sweet

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