Zucchini And Pasta Soup Recipe

Summary

CuisineCourse
MethodDish

Ingredients

 Vegetable oil3 Tablespoon
 Onion1 Large, finely chopped
 Garlic1 Clove (5 gm), finely chopped
 Celery leaves1 , chopped
 Zucchini2 Medium, diced
 Homemade vegetable broth/Chicken broth1 1⁄2 Quart
 Salt1 Teaspoon
 Ground black pepper1⁄4 Teaspoon
 Canned tomatoes1 Pound (1 Can)
 Dried basil1 Teaspoon
 Dried oregano1 Teaspoon
 Orzo/Pastina1⁄2 Cup (8 tbs)
 Chopped parsley2 Tablespoon
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1270 Calories from Fat 481

% Daily Value*

Total Fat 54 g83.6%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 13.2 mg

Sodium 5535.7 mg230.7%

Total Carbohydrates 171 g57%

Dietary Fiber 35.8 g143.4%

Sugars 24.3 g

Protein 36 g72%

Vitamin A 149.4% Vitamin C 288.1%

Calcium 70.2% Iron 90.9%

*Based on a 2000 Calorie diet

Directions

1. Heat the oil in a large heavy kettle and saute the onion and garlic until tender but not browned. Add the celery and zucchini and cook for 3 minutes longer.
2. Add the broth, salt, pepper, tomatoes, basil, and oregano. Bring to a boil, cover, and simmer for 10 minutes. Add the orzo and cook for 8 minutes, or until the orzo is barely tender. Add the parsley.
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