Ingredients:
- 2 fresh thyme sprigs.
- 4 potatoes,diced .
- 2 zucchini,diced .
- 1 /2 loaf day old artison bread,torn into large chunks.
- addional imported extra virgin olive oil.
Directions:
- In a large bowl combine combine carrots,leeks,onions,and celery,set aside.
- Heat oil in a large heavy=bottomed pot over medium heat'.
- Add the carrot mixture,saute until vegetables are tender about 8 minutesAdd garlic,thyme,sage,cabbage and Kale.
- Saute' until soft,about 20 minutes.
- Add tomatoes,fennel,potatoes,and water,bring to boiling.
- Reduce heat and add pureed beans,simmer 1 hour.
- Just before serving,remove thyme sprigs,
- Add Zucchini and red onion;simmer 5 minutes.
- Stir in basil,season to taste with salt and pepper.
- Divide bread chunks into 12 bowls.
- Ladle soup over,drizzle with olive oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.88 Kcal (916 kJ) | ||
| Calories from fat | 92.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 16% | |
|---|---|---|---|
| Sodium | 181.02mg | 8% | |
| Potassium | 390.76mg | 8% | |
| Total Carbs | 27.07g | 9% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 1.5mg | 8% | |
| Calcium | 84.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 68.32 Kcal (286 kJ) | ||
| Calories from fat | 28.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 16% | |
|---|---|---|---|
| Sodium | 56.51mg | 8% | |
| Potassium | 121.98mg | 8% | |
| Total Carbs | 8.45g | 9% | |
| Sugars | 1.53g | 20% | |
| Dietary Fiber | 1.6g | 21% | |
| Protein | 1.93g | 12% | |
| Vitamin C | 3.1mg | 17% | |
| Vitamin A | 0.3mg | 37% | |
| Iron | 0.5mg | 8% | |
| Calcium | 26.5mg | 8% | |
* 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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