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Ingredientes
- 4 sm. zucchini, scraped and sliced
- 1 onion, sliced small
- 4 potatoes, peeled and sliced smaller than zucchini
- Salt and pepper to taste
- 4 cloves garlic, finely sliced
- 2 med. tomatoes, peeled and crushed
- 1 tbsp. dry parsley
- 1 teaspoon dry basil
Direcciones
- Cook onion and garlic in small amount of extra virgin olive oil or possibly butter till translucent/soft. Add in zucchini, potatoes, tomatoes, salt, pepper, parsley, basil. Cover with sufficient water to make a thick soup. Cook till all vegetables are soft. Serve stew sprinkled with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 712g | |
| Recipe makes 2 servings | |
| Calories 330 | |
| Calories from Fat 8 | 2% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 2302mg | 66% |
| Total Carbs 74.19g | 20% |
| Dietary Fiber 11.9g | 40% |
| Sugars 11.48g | 8% |
| Protein 11.09g | 18% |
