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Ingredientes
- 2 tbsp. extra virgin olive oil
- 2 tbsp. vegetable oil
- 1 onion, minced
- 2 garlic cloves, minced
- 2 med. carrots, minced
- 2 stalks celery, minced
- 2 potatoes, cubed
- 1/2 pound green beans
- Few shakes black pepper
- 8 c. water
- Sm. can kidney beans
- 1/2 c. elbow macaroni, cooked
- 1 tbsp. basil
- Parmesan cheese
- 4 tomatoes, cubed
Direcciones
- Heat oil in large heavy pan. Add in onion, garlic, carrots and celery. Saute/fry till onion is transparent. Add in potatoes, tomatoes, beans, basil and pepper and water. Simmer 30-35 min. Add in the cooked macaroni. More water may be added if soup is too thick.
- Garnish each bowl of soup with Parmesan cheese. Makes 2 - 2 1/2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 10 servings | |
| Calories 320 | |
| Calories from Fat 102 | 32% |
| Total Fat 11.49g | 14% |
| Saturated Fat 4.01g | 16% |
| Trans Fat 0.07g | |
| Cholesterol 18mg | 6% |
| Sodium 106mg | 4% |
| Potassium 634mg | 18% |
| Total Carbs 47.19g | 13% |
| Dietary Fiber 5.5g | 18% |
| Sugars 22.65g | 15% |
| Protein 8.15g | 13% |
