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Vegetable Soup Italian

Canadian.Recipes's picture
Ingredients
  Butter 2 Tablespoon
  Cooking oil/Salad oil 2 Tablespoon
  Thinly sliced carrots 1 Cup (16 tbs)
  Thinly sliced zucchini 1 Cup (16 tbs)
  Thinly sliced celery 1 Cup (16 tbs)
  Finely shredded cabbage 1 Cup (16 tbs)
  Beef bouillon cubes 2
  Boiling water 8 Cup (128 tbs)
  Salt 2 Teaspoon
  Tomatoes 2 Medium, cut into pieces
  Uncooked broken spaghetti 1⁄2 Cup (8 tbs)
  Thyme 1⁄2 Teaspoon
Directions

Heat the butter and oil in a saucepot.
Add the carrots, zucchini, celery, and cabbage.
Cook, uncovered, about 10 minutes, stirring occasionally.
Add the bouillon cubes, water, and salt.
Bring to boiling; reduce heat and simmer, uncovered, 30 minutes.
Stir in tomatoes, spaghetti, and thyme; cook 20 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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Your rating: None
4.107895
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1090 Calories from Fat 528

% Daily Value*

Total Fat 60 g91.8%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 69.1 mg23%

Sodium 5992.7 mg249.7%

Total Carbohydrates 128 g42.6%

Dietary Fiber 12.3 g49.1%

Sugars 19.8 g

Protein 26 g51.8%

Vitamin A 579.7% Vitamin C 148.8%

Calcium 29.1% Iron 38%

*Based on a 2000 Calorie diet

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Vegetable Soup Italian Recipe