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Weekday Vegetable Soup Recipe
|Olive oil||3 Tablespoon|
|Carrots||3 Large, peeled, chopped|
|Green cabbage head||1⁄2 Large, thinly sliced|
|Onion||1 , chopped|
|Celery stalks||2 , chopped|
|Chopped fresh rosemary/1 tablespoon dried rosemary||2 Tablespoon|
|Canned chicken broth||6 Cup (96 tbs)|
|Canned italian tomatoes||28 Ounce, chopped, juices reserved|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1 Tablespoon (Additional)|
Serving size: Complete recipe
Calories 1435 Calories from Fat 662
% Daily Value*
Total Fat 75 g115.5%
Saturated Fat 20.1 g100.4%
Trans Fat 0 g
Cholesterol 49.8 mg
Sodium 3049.7 mg127.1%
Total Carbohydrates 146 g48.7%
Dietary Fiber 40.3 g161%
Sugars 34.3 g
Protein 74 g148.9%
Vitamin A 871.2% Vitamin C 449.4%
Calcium 136.6% Iron 107.3%
*Based on a 2000 Calorie diet
Add carrots, cabbage, onion, celery and rosemary and saute until tender and beginning to brown, about 10 minutes.
Add broth and tomatoes with their juices and simmer 45 minutes.
Season soup to taste with salt and pepper.
Stir in 1/3 cup Parmesan.
Ladle soup into bowls.
Serve, passing additional cheese separately.