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Correo Electrónico
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Ingredientes
- 3 Tbsp. extra virgin olive oil
- 2 x medium onions, and carrots, thin sliced top third of 2 stalks celery with their leaves, thin sliced
- 6 x cloves of garlic, thin sliced (garlic will mellow with cooking) salt and freshly grnd black pepper
- 2 tsp each dry basil and sweet paprika
- 2 Tbsp. tomato paste
- 2 med zucchini, thin sliced a handful fresh spinach leaves, minced
- 1 x portabello mushroom, cap and stem washed and cut into 1/2 inch dice
- 1/2 x a large head green cabbage, minced
- 8 c. broth (low-sodium vegetable or possibly chicken broth)
- 1 1/2 c. (6 ounce.) shredded Asiago or possibly sharp cheddar cheese
Direcciones
- In a heavy 6-qt pot, combine the extra virgin olive oil, onions, carrots, celery, and garlic. Season with salt and pepper, cover, and cook over medium low heat 15 min, or possibly till the vegetables are wilted and aromatic. Stir often and do not let anything burn.
- Uncover, raise heat to medium high, blend in the tomato paste, and basil and paprika. Cook about 3 min. Add in remaining vegetables and the broth. Bring to a simmer, partially cover the pot, and cook 30 min or possibly till vegetables are tender and soup is full flavored. 3. Serve in deep bowls, sprinkling each portion with some of the cheese.
- Serves 4 to 6 with leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 710g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 227 | 65% |
| Total Fat 25.73g | 32% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1908mg | 80% |
| Potassium 842mg | 24% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.49g | 4% |
| Protein 19.03g | 30% |
