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Ингредиенты
- 1Â 1/2 c. Cooked peas or possibly garbanzo bean
- 1/2 c. Dry pasta
- 1 c. Fresh minced tomatoes
- 3 Tbsp. Extra virgin olive oil
- Â Â Parmesan cheese
- 1 c. Minced onion
- 4 x -5 cloves garlic, crushed
- 1 c. Chopped celery
- 1 c. Cubed carrots
- 1 c. Cubed eggplant or possibly zucchini
- 1 c. Minced green pepper
- 2 tsp Salt
- 1/4 tsp Black pepper
- 1 tsp Oregano
- 1/2 c. Fresh minced parsley
- 1 tsp Basil
- 2 c. Tomato puree
- 3Â 1/2 c. Water or possibly beef stock
- 3 Tbsp. Dry red wine
Инструкции
- In a soup kettle, saute/fry garlic and onions in extra virgin olive oil till they are soft and translucent/soft. Add in 1 tsp salt, carrot, celery and eggplant/ zucchini. If you use zucchini, add in it with the green pepper. Mix well.
- Add in oregano, black pepper, stock, puree, cooked beans and wine. Cover and simmer 15 min. Add in tomatoes and remaining salt. Keep at the lowest heat till 10 min before you plan to serve. Then, heat the soup to a boil, add in the pasta, and boil gently till the pasta is tender. Serve immediately, topped with parsley and parmesan.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2341g | |
| Calories 1307 | |
| Calories from Fat 398 | 30% |
| Total Fat 45.25g | 57% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6879mg | 287% |
| Potassium 4444mg | 127% |
| Total Carbs 194.81g | 52% |
| Dietary Fiber 32.3g | 108% |
| Sugars 53.88g | 36% |
| Protein 36.14g | 58% |
