Directions:
- In a small saucepan simmer the pepperoni, in water to cover, for 5 minues: drain off water.
- In large soup pot saute the pepperoni, onion and garlic in vegetable oil, stirring till veggies are clear.
- Add the carrots, celery, zucchini and cabbage.
- Cook and stir for 2- 3 minutes.
- Add tomatoes and juice, salt and beef broth, then add basil and thyme.
- Cover and simmer at least 2 hours.
- Taste soup and add water or more broth if needed, and correct seasoning.
- Add the drained beans for the last 15 minutes of cooking.
- This soup will be rather thick.
- Serve in soup bowls, topped with grated parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.04 Kcal (1072 kJ) | ||
| Calories from fat | 182.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.33g | 31% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 7% | |
| Sodium | 1096.79mg | 46% | |
| Potassium | 418.02mg | 9% | |
| Total Carbs | 9.89g | 3% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 9.64g | 19% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 78.15 Kcal (327 kJ) | ||
| Calories from fat | 55.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 31% | |
|---|---|---|---|
| Cholesterol | 6.06mg | 7% | |
| Sodium | 334.74mg | 46% | |
| Potassium | 127.58mg | 9% | |
| Total Carbs | 3.02g | 3% | |
| Sugars | 1.07g | 14% | |
| Dietary Fiber | 0.71g | 9% | |
| Protein | 2.94g | 19% | |
| Vitamin C | 4.5mg | 25% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 5% | |
| Calcium | 15.2mg | 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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