Easy vegetable soup
| 3 | tablespoons olive oil |
| 3 | large carrots, peeled, chopped |
| 1/2 | head green cabbage, thinly sliced |
| 1 | onion, chopped |
| 2 | celery stalks, chopped |
| 2 | tablespoons chopped fresh rosemary or 1 tablespoon dried |
| 6 | cups canned chicken broth |
| 28 | ounce Italian plum tomatoes, chopped, juices reserved |
| 1/3 | cup grated Parmesan cheese |
- Heat olive oil in heavy large pot over medium heat. Add carrots, cabbage, onion, celery and rosemary and sauté 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.
- Serves 8.
- Bon Appétit
- April 1994
- Enid Lelchook: Torrance, California
Soup
| Nutrition Facts | ||||||
Serving Size 378.9g |
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Amount Per Serving |
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Calories 145 Calories from Fat
69 |
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% Daily Value* |
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Total Fat
7.7g 12%
|
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Saturated Fat
1.7g 9%
|
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Trans Fat
0.0g |
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Cholesterol
4mg 1%
|
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Sodium
680mg 28%
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Total Carbohydrates
13.0g 4%
|
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Dietary Fiber
3.5g 14%
|
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Sugars
7.4g |
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Protein
7.5g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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