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Italian Style Vegetable Soup

Fresh.n.Natural's picture
Ingredients
  Olive oil 3 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), finely chopped
  Vegetable broth/Chicken broth 1 Quart (Homemade)
  Plum tomatoes 2 Large, peeled and chopped
  Raw brown rice 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Zucchini 1 Medium, washed and sliced
  Potato 1 Medium, peeled and cubed
  Freshly grated parmesan cheese/Freshly grated romano cheese 1⁄2 Cup (8 tbs)
Directions

1. Heat the oil in a kettle and saute the onion and garlic until tender but not browned. Add the broth, tomatoes, rice, and salt to taste. Bring to a boil, cover, and simmer for 20 minutes.
2. Add the zucchini and potato and cook for 20 minutes longer, or until the rice is tender.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1227 Calories from Fat 582

% Daily Value*

Total Fat 66 g101.4%

Saturated Fat 17.5 g87.7%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 3181.9 mg132.6%

Total Carbohydrates 126 g42%

Dietary Fiber 19.6 g78.2%

Sugars 13.7 g

Protein 39 g77.3%

Vitamin A 41.9% Vitamin C 171%

Calcium 81.6% Iron 31.8%

*Based on a 2000 Calorie diet

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Italian Style Vegetable Soup Recipe