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4 servings
suggest servings
| 3 | cups | onions | finely chopped |
| 3 | cups | celery | diced |
| 6 | tablespoons | olive oil | |
| 3 | tablespoons | garlic | minced |
| 3 | cups | zucchini | diced |
| 6 | cups | chicken broth, low salt | |
| 4 1/2 | quarts | pasta shells | |
| 4 1/2 | quarts | tomatoes | diced |
| 6 | tablespoons | basil | dried |
| 2 1/2 | teaspoons | salt | |
| 1 1/2 | teaspoons | black pepper | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Saute onions and celery in oil in a stockpot over medium high hear for 5 minutes, or until tender.
Stir in garlic, zucchini and corn; sauté 2 minutes.
Add chicken stock, bring to a boil and add remaining ingredients except Parmesan.
Cook until pasta is tender, about 10 minutes.
To serve: Spoon 1-1/2 Cups soup into each bowl. Top each with 1 tsp. Parmesan cheese.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 6.0g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1850mg | 77% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 5.0g | 20% |
| Sugars 9.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 20% | Vitamin C | 51% | |
| Calcium | 25% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Various substitutions when baking or using flour in recipes and replacing sugar with other ingredients. Ideas about how to bake with more whole grains....
it may be to my personal taste, i used chilli peppers instead of jalepenos and it was still overly spicy. so just be careful. the spicy drown out most of the flavour
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