Vegetable Soup Italian Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Cooking oil/Salad oil | 2 Tablespoon | |
| Thinly sliced carrots | 1 Cup (16 tbs) | |
| Thinly sliced zucchini | 1 Cup (16 tbs) | |
| Thinly sliced celery | 1 Cup (16 tbs) | |
| Finely shredded cabbage | 1 Cup (16 tbs) | |
| Beef bouillon cubes | 2 | |
| Boiling water | 8 Cup (128 tbs) | |
| Salt | 2 Teaspoon | |
| Tomatoes | 2 Medium, cut into pieces | |
| Uncooked broken spaghetti | 1⁄2 Cup (8 tbs) | |
| Thyme | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1090 Calories from Fat 528
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 69.1 mg23%
Sodium 5992.7 mg249.7%
Total Carbohydrates 128 g42.6%
Dietary Fiber 12.3 g49.1%
Sugars 19.8 g
Protein 26 g51.8%
Vitamin A 579.7% Vitamin C 148.8%
Calcium 29.1% Iron 38%
*Based on a 2000 Calorie diet
Directions
Add the carrots, zucchini, celery, and cabbage.
Cook, uncovered, about 10 minutes, stirring occasionally.
Add the bouillon cubes, water, and salt.
Bring to boiling; reduce heat and simmer, uncovered, 30 minutes.
Stir in tomatoes, spaghetti, and thyme; cook 20 minutes longer.
Chef
