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Ingredientes
- 1/2 c. extra virgin olive oil
- 1 clove garlic, chopped
- 4 tbsp. parsley
- 2 c. minced onions
- 1 c. minced celery
- 1 c. vegetable broth
- 9 c. water
- 1 c. minced cabbage
- 2 carrots, sliced
- 1 (6 ounce.) can tomato paste
- 1/4 teaspoon pepper
- 1/8 teaspoon sage
- 1 c. sliced zucchini
- 1 pound can kidney beans
- 1 c. frzn green beans
Direcciones
- Heat oil in large pot. Add in garlic, onion, celery, parsley and cook till they are soft. Stir in broth, water, cabbage, carrots, paste, pepper and sage. Mix well and bring to a boil. Lower the heat, cover and simmer for 1 hour. Add in the zucchini, kidney beans and green beans and cook for another 10 min. Serve sprinkled with grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 164 | 63% |
| Total Fat 18.54g | 23% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 429mg | 18% |
| Potassium 647mg | 18% |
| Total Carbs 21.26g | 6% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.67g | 5% |
| Protein 4.58g | 7% |
