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Ingredientes
- 2 tbsp. extra virgin olive oil
- 2 tbsp. corn oil
- 1 onion, minced
- 3 garlic cloves, minced
- 2 med. carrots, minced
- 2 stalks celery, minced
- 2 potatoes, cubed
- 4 tomatoes, cubed
- 1 sm. zucchini
- 1/2 pound green beans
- Freshly grnd black pepper
- 8 c. water
- 1 c. white navy beans
- 1/2 c. whole wheat pasta (shells or possibly elbow macaroni), cooked
- 1 tbsp. basil
- 2 tbsp. Parmesan cheese
Direcciones
- Heat oil in a large, heavy pan. Add in onion, 2 cloves garlic, carrots and celery. Saute/fry the vegetables till the onion is transparent. Add in the potatoes, tomatoes, zucchini, green beans, black pepper and water. Simmer for 30 min. Add in the white beans and the pasta. Add in more water, if soup is too thick.
- In a blender, blend the basil, 1 clove of garlic and 1 c. of soup from the pot. Return this mix to the soup, fold in and serve. Garnish with Parmesan cheese. Yield: about 2 1/2 qts. 1 c. = 135 calories.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 72 | 24% |
| Total Fat 8.22g | 10% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 1mg | 0% |
| Sodium 57mg | 2% |
| Potassium 901mg | 26% |
| Total Carbs 46.83g | 12% |
| Dietary Fiber 12.1g | 40% |
| Sugars 5.08g | 3% |
| Protein 12.17g | 19% |
