Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
20
High
Nutrition per serving
Calories219.1 kcal (11%)
Total Fat5.2 g (7%)
Carbs37.9 g (15%)
Sugars6.6 g (7%)
Protein6.4 g (13%)
Sodium394.2 mg (20%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Cover bottom of pot in olive oil.
Step 2
Add in this order, cooking for a few minutes between each:
Step 3
Carrots
Step 4
Potatoes
Step 5
Celery
Step 6
Onion
Step 7
Peppers
Step 8
Garlic
Step 9
Tomatoes
Step 10
Zucchini
Step 11
Add about half the veggie stock and cook until everything is soft. Let it boil. Go by the carrots and potatoes - if they are soft then it’s ready to blend.
Step 12
Carefully add to a blender and blend until smooth.
Step 13
Add back to the pot and add the rest of the veggie stock. Add some parsley to the top and let bubble away.
Step 14
Cook noodles (ditalini, shells, whatever).
Step 15
Remove the parsley, add the noodles. Save some pasta water.
Step 16
Let the noodles cook for another minute or two in the soup. Add pasta water if necessary. Add salt and pepper to taste.
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