Tuscan Vegetable Soup With Fresh Sage

25 mins (cooking 25)
15 ingredients
4 servings
Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.

Categories:  vegan , <-30-mins , seasonal , european , italian , easy , beans , vegetarian , soups-&-stews , vegetable , time-to-make ,
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Serving Size (534.17 g)
Servings 4
Amount per Serving
Calories 208.23 Calories from Fat 119.07
% Daily Value *
Total Fat 13.23g 81.4%
Saturated Fat 2.62g 52.48%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1486.82mg 247.8%
Total Carbohydrate 23.98g 31.97%
Dietary Fiber 9.58 g 153.31%
Sugars 7.88 g %
Protein 3.07g 24.58%
Vitamin A 10364.23IU% Vitamin C 13.98mg%
Calcium 303.09mg% Iron 5.28mg%
*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:
green pea, yellow squash, cannellini beans, fresh ground black pepper