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Ingredientes
- ½ cup olive oil
- 1-1/2 cups chopped, peeled onion
- l teaspoon minced garlic
- 4 cups water
- l cup sliced carrots
- l cup sliced celery
- 1 28-ounce can plum tomatoes, broken up
- 1-1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup diced fresh green beans
- ½ cup uncooked elbow macaroni
- 1 ½ cup sliced zucchini
- 3 cups shredded fresh spinach leaves
- Parmesan cheese
Direcciones
- In a heavy 4-6 quart pot heat oil over moderate heat. Stir in onion and garlic and cook about 3 minutes, stirring occasionally until soft.
- Add water, carrots, celery, tomatoes, salt and pepper and bring to a boil over moderately high heat. Reduced heat to low, cover and simmer 30 minutes.
- Add green beans to simmering soup. Cover and
- cook over moderately low heat for 10 minutes.
- Add macaroni, zucchini, and spinach. Cover and cook
- 15 minutes until vegetables are tender (but do not overcook).
- Serve with grated Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 10 servings | |
| Calories 145 | |
| Calories from Fat 101 | 70% |
| Total Fat 11.38g | 14% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 441mg | 18% |
| Potassium 252mg | 7% |
| Total Carbs 9.58g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.81g | 2% |
| Protein 2.24g | 4% |
