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Zucchini And Pasta Soup

Fresh.n.Natural's picture
Ingredients
  Vegetable oil 3 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Celery leaves 1 , chopped
  Zucchini 2 Medium, diced
  Homemade vegetable broth/Chicken broth 1 1⁄2 Quart
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Canned tomatoes 1 Pound (1 Can)
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Orzo/Pastina 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Grated parmesan cheese 1 Tablespoon
Directions

1. Heat the oil in a large heavy kettle and saute the onion and garlic until tender but not browned. Add the celery and zucchini and cook for 3 minutes longer.
2. Add the broth, salt, pepper, tomatoes, basil, and oregano. Bring to a boil, cover, and simmer for 10 minutes. Add the orzo and cook for 8 minutes, or until the orzo is barely tender. Add the parsley.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.258335
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1270 Calories from Fat 481

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 5535.7 mg230.7%

Total Carbohydrates 171 g57%

Dietary Fiber 35.8 g143.4%

Sugars 24.3 g

Protein 36 g72%

Vitamin A 149.4% Vitamin C 288.1%

Calcium 70.2% Iron 90.9%

*Based on a 2000 Calorie diet

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Zucchini And Pasta Soup Recipe