You are here

Tuscan Vegetable Soup

Microwaverina's picture
Ingredients
  Butter 1 Ounce (2 tablespoon / 25 gram)
  Potatoes 4 Ounce, peeled and diced (scant cup / 100 gram)
  Carrots 4 Ounce, scraped and thinly sliced (scant cup / 100 gram)
  Onions 4 Ounce, sliced (scant cup / 100 gram)
  Garlic 2 Clove (10 gm), chopped
  Cabbage 4 Ounce, roughly shredded (1 1/2 cups / 100 gram)
  Canned butter beans 14 Ounce, drained (2 cups / 400 gram)
  Canned tomatoes 14 Ounce, mashed, with juice (1 1/2 cups / 400 gram)
  Hot beef stock 1 Pint (2 1/2 cups / 575 milliliter, broth)
  Salt To Taste
  Freshly ground black pepper To Taste
  Crusty bread slices 4
  Grated parmesan cheese 1 Tablespoon
Directions

Put the butter in a large pot and cook for 1 minute. Add the potatoes, carrots, onion and garlic, cover with vented cling film (plastic wrap) and cook for 8 minutes, stirring once.
Add the remaining vegetables and pour on the beef stock (broth). Cover and cook for 6 minutes, stirring once, until the potato and carrot are cooked. Season to taste.
Lay a slice of crusty bread in each of 4 soup bowls. Pour on the soup and serve sprinkled liberally with Parmesan cheese.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Italian
Ingredient: 
Vegetable

Rate It

Your rating: None
4.09
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1336 Calories from Fat 297

% Daily Value*

Total Fat 35 g53.2%

Saturated Fat 18.3 g91.6%

Trans Fat 0 g

Cholesterol 74.2 mg24.7%

Sodium 3423.5 mg142.6%

Total Carbohydrates 199 g66.4%

Dietary Fiber 41 g164.1%

Sugars 23.7 g

Protein 65 g130.9%

Vitamin A 452.2% Vitamin C 198%

Calcium 53.3% Iron 61.7%

*Based on a 2000 Calorie diet

0 Comments

Tuscan Vegetable Soup Recipe