Tubettini and Brussels Sprouts Soup
|Leeks||3 , cut into 1/4-inch pieces (White Part Only)|
|Potato||1 Large, finely diced|
|Chicken broth||6 Cup (96 tbs)|
|Brussels sprouts||1 Pint, coarsely chopped|
|Tubettini||1⁄2 Cup (8 tbs) (A Small Hollow Soup Pasta)|
|Chopped parsley||3 Tablespoon|
|Freshly grated double gloucester/Any other good grating cheese||1⁄4 Cup (4 tbs) (Use Fresh Ones)|
|Freshly grated double gloucester/Any other good grating cheese||1⁄4 Cup (4 tbs), freshly grated|
In a large pot, heat the butter over medium heat.
Add the leeks and potatoes, sprinkle with salt and pepper and saute for 2 minutes, just to coat them well.
Stir in the broth, bring to a boil, then lower heat and simmer covered for 5 minutes.
Stir in the Brussels sprouts, simmer 10 minutes or until the vegetables are just about cooked.
Add the tubettini and cook, uncovered, 5 minutes or until al dente.
Taste for seasoning.
Serving size: Complete recipe
Calories 1766 Calories from Fat 656
% Daily Value*
Total Fat 74 g113.7%
Saturated Fat 45.4 g227.1%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 4292.1 mg178.8%
Total Carbohydrates 225 g75.1%
Dietary Fiber 38 g152.1%
Sugars 42.8 g
Protein 69 g137.7%
Vitamin A 350.9% Vitamin C 986%
Calcium 62.9% Iron 134.3%
*Based on a 2000 Calorie diet