Vegetable Soup Italian
|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)|
|Tomatoes||2 Medium, cut into pieces|
|Uncooked broken spaghetti||1⁄2 Cup (8 tbs)|
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.
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