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Rainy Day Soup

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Submitted by Bewitching

YIELD

1 pot of soup

PREP

10 min

COOK

50 min

READY

1 hrs

Ingredients

4 6E+1
TABLESPOONS ML OLIVE OIL
2 2
LARGE LARGE ONIONS
sliced
2 2
MEDIUM MEDIUM CARROTS
sliced
6 6
CLOVES CLOVES GARLIC
minced
2 2
MEDIUM MEDIUM ZUCCHINI
sliced
3 7.1E+2
CUPS ML CHICKEN BROTH
28 809.2
OUNCES ML/G TOMATOES
canned, with juice
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
½ 0.5
CAN CAN PASTA, FETTUCCINE
uncooked *
1 5
TEASPOON ML THYME *
1 5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML SALT

Directions

In dutch oven, heat olive oil and sauté onions and garlic.

Add carrots and zucchini and cook covered 8 to 10 minutes on low.

Add stock, tomatoes, pepper flakes and simmer ½ hour.

Stir in seasonings and pasta, return to a low boil and cook 10 to 12 minutes, until pasta is done.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 565g (19.9 oz)
Amount per Serving
Calories 311 46% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 597mg 25%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 22%
Sugars g
Protein 20g
Vitamin A 133% Vitamin C 80%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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