Directions:
- Heat oil and butter in large pan, add onions, cook over medium heat until onions are pale golden brown. Add carrots, cook 2 to 3 minutes, stirring occasionally. Repeat this procedure with the potatoes, then the celery, zucchini, beans and cabbage.
- Stir in water, crumbled stock cubes and undrained, mashed tomatoes. Bring to boil, reduce heat, cover, simmer 1 1/2 to 2 hours or until soup is thick.
- During last 15 minutes of cooking, stir in cannellini beans.
- Season with salt and pepper. If desired, grated parmesan cheese can be stirred into the soup before serving or served separately with the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.06 Kcal (1683 kJ) | ||
| Calories from fat | 215.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.91g | 37% | |
|---|---|---|---|
| Cholesterol | 15.24mg | 5% | |
| Sodium | 1081.72mg | 45% | |
| Potassium | 1008.05mg | 21% | |
| Total Carbs | 35.82g | 12% | |
| Sugars | 11.43g | 46% | |
| Dietary Fiber | 10.22g | 41% | |
| Protein | 13.65g | 27% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 2.4mg | 14% | |
| Calcium | 152mg | 15% | |
| Amount Per 100 g | |||
| Calories | 44.8 Kcal (188 kJ) | ||
| Calories from fat | 23.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 37% | |
|---|---|---|---|
| Cholesterol | 1.7mg | 5% | |
| Sodium | 120.54mg | 45% | |
| Potassium | 112.33mg | 21% | |
| Total Carbs | 3.99g | 12% | |
| Sugars | 1.27g | 46% | |
| Dietary Fiber | 1.14g | 41% | |
| Protein | 1.52g | 27% | |
| Vitamin C | 3.8mg | 56% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.3mg | 14% | |
| Calcium | 16.9mg | 15% | |
* 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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