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Add a photoПорций: 6
Ингредиенты
- 2 c. finely-minced celery
- 1 c. finely-minced onion
- 3/4 c. finely-minced leek, white and pale green
- Â Â parts only
- 1/2 c. dry white wine
- 9 c. canned low-salt chicken broth
- 4 c. diced green cabbage - (abt 10 ounce)
- 2 c. diced zucchini - (from abt 2 med)
- 6 ounce acini di pepe - (abt 3/4 c.)
- Â Â (or possibly other small pasta)
- 3 c. coarsely-minced fresh spinach - (packed)
- 1/3 c. thinly-sliced fresh basil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Freshly-grated Parmesan cheese
Инструкции
- Combine celery, onion, leek and wine in heavy large pot over medium heat. Simmer till vegetables are tender but not brown, stirring frequently, about 12 min.
- Add in broth and bring to boil. Add in cabbage and zucchini and simmer 10 min. Add in pasta; cover and simmer till pasta is just tender, about 10 min.
- Add in spinach and cook 5 min. Stir in sliced basil. Season to taste with salt and pepper.
- Ladle soup into bowls and serve, passing grated Parmesan cheese separately.
- This recipe yields 6 servings.
- Comments: Miniature pasta gives a unique twist to the classic Italian vegetable soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 28 | 24% |
| Total Fat 3.12g | 4% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 149mg | 6% |
| Potassium 637mg | 18% |
| Total Carbs 12.85g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.59g | 3% |
| Protein 9.29g | 15% |
