Italian Vegetable Soup With Eggs
|Small onion||1 , diced|
|Garlic||3 Clove (15 gm), minced / mashed|
|Olive oil||2 Tablespoon|
|Thin skinned red potatoes||1 Pound, scrubbed and diced|
|Carrots||1⁄2 Pound, peeled and thinly sliced (2 Medium Size)|
|Regular strength chicken broth||7 Cup (112 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Frozen peas||10 Ounce (1 Package)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
In a 5- to 6-quart pan, cook the onion and garlic in oil over medium heat, stirring occasionally, until the onion is soft and slightly browned, about 10 minutes.
Add the potatoes, carrots, broth, and tomato sauce.
Simmer, covered, until the potatoes are just tender when pierced, about 20 minutes.
Stir in peas.
Heat broth to just below simmering.
Gently break the eggs, 1 at a time, into the soup, spacing them so they don't run into each other.
Cook until eggs are set to your liking, 3 to 5 minutes for soft yolks.
With a slotted spoon, gently transfer each egg to a soup bowl.
Divide the soup equally among the bowls and sprinkle parsley over the top.
Serving size: Complete recipe
Calories 1581 Calories from Fat 553
% Daily Value*
Total Fat 62 g95.6%
Saturated Fat 13.8 g69%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 5149.4 mg214.6%
Total Carbohydrates 185 g61.8%
Dietary Fiber 29.7 g118.9%
Sugars 51.5 g
Protein 77 g153.1%
Vitamin A 953.1% Vitamin C 343.7%
Calcium 45.1% Iron 93.4%
*Based on a 2000 Calorie diet