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Ingredientes
- 1 tablespoon butter
- 1 medium onion chopped fine
- 1 cup carrots chopped fine
- 2 celery stalks chopped fine
- 3 cloves garlic minced
- 30 oz fresh tomatoes peeled
- or
- 32 oz canned tomatoes
- 32 oz vegetable broth
- 1 basil leaves
- 2 bay leaves
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 2 tablespoons sour cream
- Parmigiana Reggiano cheese for serving
View Full Recipe at My Catholic Kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2940g | |
| Calories 605 | |
| Calories from Fat 171 | 28% |
| Total Fat 19.62g | 25% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 12185mg | 508% |
| Potassium 4345mg | 124% |
| Total Carbs 105.88g | 28% |
| Dietary Fiber 25.4g | 85% |
| Sugars 61.51g | 41% |
| Protein 18.0g | 29% |
