Tuscan Vegetable Soup Recipe

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Tuscan Vegetable Soup
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Ingredients:

Directions:

  1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
  2. Heat to boiling on high.
  3. Cover; reduce heat to low.
  4. Simmer 25 minutes or until vegetables are tender.
  5. To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 46.98 Kcal (197 kJ)
Calories from fat 16.38 Kcal
% Daily Value*
Total Fat 1.82g 3%
Cholesterol 5.5mg 2%
Sodium 116.66mg 5%
Potassium 316.4mg 7%
Total Carbs 3.91g 1%
Sugars 1.41g 6%
Dietary Fiber 1.39g 6%
Protein 4.34g 9%
Vitamin C 17.6mg 29%
Iron 0.7mg 4%
Calcium 89.3mg 9%
Amount Per 100 g
Calories 30.89 Kcal (129 kJ)
Calories from fat 10.77 Kcal
% Daily Value*
Total Fat 1.2g 3%
Cholesterol 3.62mg 2%
Sodium 76.71mg 5%
Potassium 208.06mg 7%
Total Carbs 2.57g 1%
Sugars 0.93g 6%
Dietary Fiber 0.91g 6%
Protein 2.85g 9%
Vitamin C 11.6mg 29%
Iron 0.4mg 4%
Calcium 58.7mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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