Italian Vegetable Soup
65 mins (prep 10, cooking 55)
15 ingredients
6 servings
This recipe is from Everyday Italian with Giada De Laurentiis. It looks like a fantasic way to use zucchini.

Categories:  comfort-food , lactose-free , taste~mood , free-of... , <-4-hours , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
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Serving Size (405.65 g)
Servings 6
Amount per Serving
Calories 108.22 Calories from Fat 88.74
% Daily Value *
Total Fat 9.86g 91.05%
Saturated Fat 1.36g 40.86%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1567.03mg 391.76%
Total Carbohydrate 5.34g 10.69%
Dietary Fiber 0.02 g 0.5%
Sugars 3.34 g %
Protein 0.06g 0.76%
Vitamin A 834.34IU% Vitamin C 0.31mg%
Calcium 1.91mg% Iron 0.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
water-packed artichoke hearts, freshly ground black pepper, chopped fresh thyme, wide egg noodles