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Ingredientes
- 1 clove garlic, minced
- 1 onion, minced
- 2 teaspoon extra virgin olive oil
- 2 c. shredded green cabbage
- 1 c. shredded fresh spinach
- 2 tbsp. minced parsley
- 2 carrots, diced
- 1 c. minced celery
- 2 zucchini, diced
- 2 tbsp. tomato paste
- 1/2 c. uncooked elbow macaroni
- 1/2 teaspoon basil
- 4 c. chicken broth
- 2/3 c. cooked cannellini beans or possibly chick peas
- Salt and pepper to taste
Direcciones
- Saute/fry the garlic and onion in oil for 5 min. Add in the rest of the ingredients, except the beans, and simmer for 15-20 min (or possibly till the vegetables are tender and the macaroni is cooked). Stir in the beans and salt and pepper to taste. Serve with grated Parmesan cheese sprinkle over the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 31 | 13% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 624mg | 26% |
| Potassium 955mg | 27% |
| Total Carbs 41.61g | 11% |
| Dietary Fiber 7.9g | 26% |
| Sugars 7.87g | 5% |
| Protein 11.22g | 18% |
