Italian Zucchini Soup Recipe

Italian Zucchini Soup picture


Main Ingredient


 Olive oil2 Tablespoon
 Parmesan cheese1 , grated
 Basil1⁄2 Teaspoon
 Zucchini4 Cup (64 tbs), finely chopped
 Beef broth4 Cup (64 tbs)
 Parsley2 Tablespoon, minced
 Scallions3 , chopped
 Garlic1 Clove (5 gm), minced
 Butter1 Tablespoon
 Salt2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 663 Calories from Fat 465

% Daily Value*

Total Fat 53 g81.2%

Saturated Fat 17.7 g88.7%

Trans Fat 0 g

Cholesterol 51.3 mg

Sodium 7535.8 mg314%

Total Carbohydrates 25 g8.3%

Dietary Fiber 7.8 g31.1%

Sugars 10.2 g

Protein 29 g58.4%

Vitamin A 91.7% Vitamin C 224.5%

Calcium 55.7% Iron 36.1%

*Based on a 2000 Calorie diet


Mix together oil, zucchini, scallions, and garlic in a 2 1/2 to 3 quart casserole.
Cover, cook in Radarange oven 10 minutes; stir once.
Add seasonings and broth; cover, cook in oven 5 minutes.
Blend to a smooth texture.