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Ingredientes
- 1 x Yellow squash, minced
- 1 x Carrot, minced
- 1 x Zucchini, minced
- 1 Tbsp. Minced garlic
- 2 Tbsp. Extra virgin olive oil
- 8 c. Canned diced tomatoes with juice
- 4 c. Tomato puree
- 1 tsp Minced oregano
- 1 tsp Minced basil Salt & Pepper to taste
- 1 c. Heavy whipping cream Croutons, optional Grated Parmesan cheese, optional
- 1/2 x Onion, minced
Direcciones
- Culinary SOS column written by Rose Dosti.
- This recipe comes from the Misto
- Saute/fry, zucchini, squash, carrot, onion and garlic in extra virgin olive oil in saucepan over medium-low heat till tender, about 10 min. Add in tomatoes, tomato puree, oregano, basil and salt and pepper to taste. Simmer 25 min.
- Process in batches in blender till smooth and thick. Return mix to saucepan, add in whipping cream, stirring constantly, over low heat till cream is heated through, about 10 min. Top with croutons and cheese if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 8 servings | |
| Calories 133 | |
| Calories from Fat 36 | 27% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 850mg | 35% |
| Potassium 1158mg | 33% |
| Total Carbs 24.0g | 6% |
| Dietary Fiber 5.7g | 19% |
| Sugars 13.26g | 9% |
| Protein 4.7g | 8% |
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