Directions:
- In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
- Add 1 tsp salt, carrot, celery and eggplant/ zucchini.
- If you use zucchini, add it with the green pepper.
- Mix well.
- Add oregano, black pepper, stock, puree, cooked beans and wine.
- Cover and simmer 15 minutes.
- Add tomatoes and remaining salt.
- Keep at the lowest heat until 10 minutes before you plan to serve.
- Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
- Serve immediately, topped with parsley and parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.37 Kcal (998 kJ) | ||
| Calories from fat | 76.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.49g | 13% | |
|---|---|---|---|
| Sodium | 838.46mg | 35% | |
| Potassium | 838.54mg | 18% | |
| Total Carbs | 34.83g | 12% | |
| Sugars | 10.56g | 42% | |
| Dietary Fiber | 8.83g | 35% | |
| Protein | 7.53g | 15% | |
| Vitamin C | 44.5mg | 74% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.7mg | 10% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.17 Kcal (235 kJ) | ||
| Calories from fat | 18.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 13% | |
|---|---|---|---|
| Sodium | 197.58mg | 35% | |
| Potassium | 197.6mg | 18% | |
| Total Carbs | 8.21g | 12% | |
| Sugars | 2.49g | 42% | |
| Dietary Fiber | 2.08g | 35% | |
| Protein | 1.77g | 15% | |
| Vitamin C | 10.5mg | 74% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 10% | |
| Calcium | 21.8mg | 9% | |
* 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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