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Ingredientes
- 1 x 28 ounce can stewed tomato, diced
- 1 med onion, minced
- 2 clv garlic, minced
- 2 stalk celery, minced
- 1 sm zucchini, minced
- 1/2 c. macaroni
- 1/2 c. shredded carrot
- 1/4 c. minced fresh basil
- 2 Tbsp. minced fresh sage
- 1/2 tsp black pepper bay leaf
- 7 c. low-fat vegetable stock
- 1/4 c. minced fresh parsley
- 2 Tbsp. grated non-fat parmesan cheese
Direcciones
- In a large soup pot, combine the tomatoes and their juice, onion, garlic, celery, zucchini, macaroni, carrot, basil, sage, salt, pepper, bay leaf and stock.
- Bring to a boil; reduce heat and simmer 10 to 12 min or possibly till macaroni is cooked.
- Remove the bay leaf.
- Stir in the parsley and Parmesan.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 370g | |
| Recipe makes 8 servings | |
| Calories 84 | |
| Calories from Fat 7 | 8% |
| Total Fat 0.82g | 1% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 1104mg | 46% |
| Potassium 367mg | 10% |
| Total Carbs 17.71g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.16g | 5% |
| Protein 2.95g | 5% |
