Directions:
- Heat oil in soup pot over medium heat. Add onion, carrot, celery, and Italian herb seasoning; saute until vegetables are soft, about 6 minutes. Stir in broth, tomatoes, and cabbage. Bring just to a boil, reduce heat to low, and simmer until vegetables are tender, about 15 minutes.
- Stir Swiss chard and garlic into simmering soup base. Let bubble for 5 minutes, or until chard is tender. Stir in basil and season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.27 Kcal (880 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1369.48mg | 57% | |
| Potassium | 678.86mg | 14% | |
| Total Carbs | 33.75g | 11% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 6.5g | 13% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 81.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 58.84 Kcal (246 kJ) | ||
| Calories from fat | 17.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 11% | |
|---|---|---|---|
| Cholesterol | 0.69mg | 1% | |
| Sodium | 383.2mg | 57% | |
| Potassium | 189.96mg | 14% | |
| Total Carbs | 9.45g | 11% | |
| Sugars | 2.11g | 30% | |
| Dietary Fiber | 1.39g | 20% | |
| Protein | 1.82g | 13% | |
| Vitamin C | 8.5mg | 51% | |
| Iron | 0.9mg | 18% | |
| Calcium | 22.7mg | 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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