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Correo Electrónico
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Ingredientes
- 3 oz vegetable oil
- 1 cup onions, Spanish- peel, dice small
- 1 cup celery- dice small
- 1 cup carrots- wash peel, dice small
- 1 cup zucchini- wash, peel, dice small
- 1 cup potatoes- cooked, dice small
- 1 cup tomatoes, whole, peeled- diced
- 1 cup green peas, frozen
- 1 1/2 gals vegetable stock
- 1 lb pasta, tortillini (cooked)
- salt and pepper to taste
Direcciones
- In a steam kettle, heat the oil, saute all vegetables except zucchini, potatoes, and green peas.
- Add vegetable stock, bring to a first boil, reduce to a simmer and skim as needed.
- Simmer for 1/2 hour, then add potatoes.
- Continue to simmer for another 30 minutes. Add diced zucchini, green peas, and tortillini. Simmer an additional 5 minutes.
- Adjust the seasoning and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 20 servings | |
| Calories 146 | |
| Calories from Fat 41 | 28% |
| Total Fat 4.63g | 6% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1130mg | 47% |
| Potassium 108mg | 3% |
| Total Carbs 22.86g | 6% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.69g | 2% |
| Protein 3.36g | 5% |
