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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (329g) Recipe makes 12 servings |
||
| Calories 120 | ||
| Calories from Fat 37 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 381mg | 15% | |
| Potassium 601mg | 17% | |
| Total Carbohydrate 16.6g | 5% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 7.2g | ||
| Protein 5.5g | 11% | |
Sheila's Soupe a L'italienne
By: mabers
Aug 30, 2004
This recipe comes from a Canadian week-end magazine, but it was a long time ago....at least 20 years! It has been a favourite in our house ever since, especially as the cooler fall weather approaches. I am submitting it almost exactly as it was printed, which is the way I make it, except that I halve the recipe, and use fresh herbs when I have them on hand. I also give the tomatoes a little 'zap' in the food processor before adding them.
SERVES 12
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, chopped
- 1 green pepper, diced
- 2 zucchini, thinly sliced
- 2 stalks celery, diced
- 2 (28 ounce) cans tomatoes
- 6 cups chicken stock
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup macaroni
- pepper
- freshly grated parmesan cheese
Directions
1
Heat oil in a large heavy pot.2
Add onion, garlic and green pepper, and saute until soft---about 10 minute.3
Add vegetables, stock, undrained tomatoes, then seasonings and macaroni.4
Bring to a boil, reduce heat and partially cover.5
Simmer until macaroni and veggies are cooked to your preference.6
Taste for seasoning.7
Serve hot in big bowls with cheese for sprinkling.
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Featured Reviews for This Recipe
From: Sandylee
On Mar 1, 2005
We are in the middle of a Nor-Eastern Storm...so what could be better than a HOT bowl of soup tonight? This soup was EXCELLENT and so EASY to make. I didn't change a thing to your recipe, although when I scaled it down to a six serving size, I didn't change the macaroni amount by accident. I use ditalini and it really didn't matter a bit. My husband and I both loved the soup and it is a keeper for us. Thanks for a wonderful recipe to add to my growing library of tasty dishes I have tried from this site.
From: *Parsley*
On Sep 24, 2006
Great veggie soup! Healthy, too. It reminds me of a minestrone without beans. I used a 28 oz can of diced tomatoes (it really doesn't indicate what type to use). I will be making this again. Thanx!
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