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Bean And Basil Soup Recipe
|Onions||3 Cup (48 tbs), diced|
|Carrots||2 Cup (32 tbs), diced|
|Potato||1 Cup (16 tbs), diced|
|Fresh green beans/2 packages, 10 ounces each of frozen green beans||2 Cup (32 tbs)|
|Uncooked macaroni||1 Cup (16 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), freshly grated|
|Fresh basil/2 teaspoons dried basil||2 Tablespoon, dried|
|Garlic||3 Clove (15 gm), mashed|
|Canned white beans||16 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 1665 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 17 mg
Sodium 2650.6 mg110.4%
Total Carbohydrates 326 g108.8%
Dietary Fiber 56.8 g227.3%
Sugars 49.1 g
Protein 77 g154.8%
Vitamin A 906.4% Vitamin C 200.5%
Calcium 97.6% Iron 133.4%
*Based on a 2000 Calorie diet
Cook over medium heat until vegetables are almost tender.
Add green beans and macaroni.
Cook until vegetables and macaroni are tender.
In a small bowl combine tomato paste, cheese, basil and garlic; mix well.
Stir 2 cups hot soup vigorously into cheese mixture; stir cheese mixture into hot soup.
Cook until heated through.