Zucchini Soup Recipe
Ingredients
| Zucchini | 1 Pound | |
| Bacon slices | 3 | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5 gm) | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Tomato puree | 2 Tablespoon | |
| Basil | 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Parmesan cheese\ | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 272 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 24.2 mg8.1%
Sodium 2560.3 mg106.7%
Total Carbohydrates 30 g10%
Dietary Fiber 8.1 g32.3%
Sugars 13.2 g
Protein 20 g39.1%
Vitamin A 76.7% Vitamin C 213.6%
Calcium 47.9% Iron 25.3%
*Based on a 2000 Calorie diet
Directions
Spread paper towel in another dish and place bacon on it.
Heat 4 minutes and chop cooked bacon.
Add bacon, chopped onion, chopped parsley, garlic, water, tomato puree, basil, salt and pepper to the zucchini in the first dish and mix.
Cook, covered, 13 minutes, stirring every 4 minutes.
Put in a blender and mix well.
Return to the dish and cook 2 minutes.
Sprinkle with Parmesan cheese and serve.
Chef
