Directions:
- In a large stock pot, melt butter over low heat. Add onion, carrot,.
- Celery and oregano. Cook, covered, until vegetables are soft but not.
- Browned, about 20 minutes.
- Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
- Sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
- Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
- To medium-low and simmer, uncovered, for 20 minutes.
- Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
- Let cool to room temperature. Refrigerate for 12 to 24 hours.
- Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
- Package directions.
- Divide pasta among individual serving bowls and ladle hot soup over pasta.
- Serve with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.62 Kcal (932 kJ) | ||
| Calories from fat | 56.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 15.17mg | 5% | |
| Sodium | 793.26mg | 33% | |
| Potassium | 816.49mg | 17% | |
| Total Carbs | 30.96g | 10% | |
| Sugars | 9.93g | 40% | |
| Dietary Fiber | 6.47g | 26% | |
| Protein | 10.81g | 22% | |
| Vitamin C | 11.9mg | 20% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 36.8mg | 204% | |
| Calcium | 126.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 53.36 Kcal (223 kJ) | ||
| Calories from fat | 13.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 10% | |
|---|---|---|---|
| Cholesterol | 3.63mg | 5% | |
| Sodium | 190.12mg | 33% | |
| Potassium | 195.69mg | 17% | |
| Total Carbs | 7.42g | 10% | |
| Sugars | 2.38g | 40% | |
| Dietary Fiber | 1.55g | 26% | |
| Protein | 2.59g | 22% | |
| Vitamin C | 2.9mg | 20% | |
| Iron | 8.8mg | 204% | |
| Calcium | 30.4mg | 13% | |
* 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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