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Ingredientes
- 3 tbsp. olive or possibly vegetable oil
- 4-5 cloves garlic, chopped
- 1 c. minced onion
- 1 teaspoon salt
- 1 c. minced carrots
- 1 c. minced broccoli
- 1 c. minced spinach
- 1/4 teaspoon freshly grnd black pepper
- 1 teaspoon dry or possibly 1 tbsp. fresh basil
- 1 c. minced green pepper
- 1 teaspoon oregano
- 3 1/2 c. water
- 2 c. low sodium tomato puree
- 1 1/2 c. scratch, cooked or possibly canned garbanzo beans
- 1 c. fresh or possibly canned tomatoes
- 1/2 c. dry pasta
- 1/2 c. grated Parmesan cheese
Direcciones
- Heat oil in heavy bottom 4 qt pot; add in garlic and onion and saute/fry till soft and translucent/soft. Stir in 1/2 tsp. of the salt, carrots, celery, broccoli and cook over low heat 5 to 8 min. Add in green pepper, water, tomato puree and beans. Cover and simmer 15 min. Add in tomatoes and remaining salt; simmer 10 more min. Then bring soup to a boil; add in pasta and gently boil till pasta becomes tender, about 10 min. Ladle into bowls and then top each with 1 Tbsp. of Parmesan cheese. To your health!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 4 servings | |
| Calories 350 | |
| Calories from Fat 131 | 37% |
| Total Fat 14.75g | 18% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 1315mg | 55% |
| Potassium 1000mg | 29% |
| Total Carbs 44.99g | 12% |
| Dietary Fiber 6.3g | 21% |
| Sugars 11.74g | 8% |
| Protein 12.72g | 20% |
