Directions:
- 1. Heat the oil in a heavy pot over medium heat.
- 2. Add the onions celery, carrots, and garlic. Sweat them in the oil until they are almost tender. Do not brown.
- 3. Add the cabbage and zucchini. Stir to mix the vegetables. Continue to sweat them for another 5 minutes.
- 4. Add the tomatoes, stock, and basil. Bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. (Do not overcook. The soup will continue to cook when the pasta is added.)
- 5. Add the pasta and continue to simmer the soup until the pasta is cooked.
- 6. Add the beans and bring the soup back to a boil.
- 7. Add the parsley. Season to taste with salt and pepper.
- 8. Just before serving, stir in the parmesan cheese, or serve the cheese separately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.75 Kcal (434 kJ) | ||
| Calories from fat | 43.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 8% | |
|---|---|---|---|
| Sodium | 93.91mg | 4% | |
| Potassium | 223.85mg | 5% | |
| Total Carbs | 12.59g | 4% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 12.9mg | 21% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 32.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 88.18 Kcal (369 kJ) | ||
| Calories from fat | 37.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.15g | 8% | |
|---|---|---|---|
| Sodium | 79.81mg | 4% | |
| Potassium | 190.25mg | 5% | |
| Total Carbs | 10.7g | 4% | |
| Sugars | 2.29g | 11% | |
| Dietary Fiber | 2.08g | 10% | |
| Protein | 2.53g | 6% | |
| Vitamin C | 10.9mg | 21% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 27.9mg | 3% | |
* 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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