Confetti Veggie Soup

Name: Confetti Veggie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: One medium onion; Four carrots; Four celery ribs; Two zucchini; One cup of fresh green beans; One 28 ounce (794g) canned of whole tomatoes; 2 tablespoons olive oil; 3 teaspoons of jarred, minced garlic; Salt and pepper to taste; 1 teaspoon of dried oregano; 1 teaspoon of dried basil; 6 cups of chicken stock

1 step

Prep:15minCook:30min

Updated at: Fri, 24 May 2024 16:38:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories161.1 kcal (8%)

Total Fat6.3 g (9%)

Carbs20.8 g (8%)

Sugars10.9 g (12%)

Protein7.5 g (15%)

Sodium578.8 mg (29%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 cupfresh green beans

1 x 28 ouncewhole tomatoes

canned

2 tablespoonsolive oil

3 teaspoonsminced garlic

1 teaspoondried oregano

1 teaspoondried basil

6 cupschicken stock

Instructions

Step 1

Quarter of the onion and cut the carrots into large chunks. Add these to a food processor. Cut the celery, zucchini, and green beans into small chunks. Open the can of hold tomatoes. Scoop the tomatoes out of the juices and cut them into small pieces. Heat the olive oil in a soup pot on medium high heat. Add the onion, celery, carrots, and minced garlic to the pot. Sprinkle a bit of salt and pepper and stir a combine. When the onion has turned translucent after 4 to 5 minutes at the oregano, basil, zucchini and green beans to the pot. Stir and cook for 3 to 4 minutes until the veggies are tender. Pour the tomatoes into the pot along with the chicken stock. Stir the soup and cover it with a lid. When the mixture comes to a gentle boil, turn the heat down to low and let simmer for 20 minutes.