Ingredients:
- 1/4 cp olive oil
- 2 cps chopped carrot
- 1 cps chopped onion
- 2 cps chopped eggplant
- 2 cps shredded cabbage
Directions:
- Heat oil in saucepan. Add carrot, celery, and onion, saute 5 minutes. Add tomatoes and bring to a boil. Break up tomatoes and simmer 10 to 15 minutes.
- Meanwhile, combine stock and potatoes in soup pot. Bring to a boil and cook until potatoes are just tender. Add the simmering veggies, the reserved beans, seasonings, and green beans. Bring to a boil and simmer 20 minutes. Add eggplant, macaroni, and cabbage. Simmer 15 minutes. Serve garnished with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1207.87 Kcal (5057 kJ) | ||
| Calories from fat | 49.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 10mg | 3% | |
| Sodium | 1141.2mg | 48% | |
| Potassium | 3455.78mg | 74% | |
| Total Carbs | 224.29g | 75% | |
| Sugars | 79.69g | 319% | |
| Dietary Fiber | 50.61g | 202% | |
| Protein | 67.74g | 135% | |
| Vitamin C | 142mg | 237% | |
| Vitamin A | 2mg | 67% | |
| Iron | 15.3mg | 85% | |
| Calcium | 1150.2mg | 115% | |
| Amount Per 100 g | |||
| Calories | 83.57 Kcal (350 kJ) | ||
| Calories from fat | 3.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.38g | 9% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 3% | |
| Sodium | 78.96mg | 48% | |
| Potassium | 239.1mg | 74% | |
| Total Carbs | 15.52g | 75% | |
| Sugars | 5.51g | 319% | |
| Dietary Fiber | 3.5g | 202% | |
| Protein | 4.69g | 135% | |
| Vitamin C | 9.8mg | 237% | |
| Vitamin A | 0.1mg | 67% | |
| Iron | 1.1mg | 85% | |
| Calcium | 79.6mg | 115% | |
* 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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