Nutritional Info

Nutrition Facts

Serving Size 1 (506g)

Calories 1405
Calories from Fat 878 (62%)
Amount Per Serving %DIV
Total Fat 97.5g 150%
Saturated Fat 26.1g 131%
Monounsaturated Fat 61.5g
Polyunsaturated Fat 9.9g
Trans Fat 0.0g
Cholesterol 242.9mg 81%
Sodium 1142mg 50%
Potassium 1255.8mg 27%
Total Carbohydrate 28.7g 10%
Dietary Fiber 11.8g 47%
Sugars 0.2g
Protein 92.5g 185%

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Recipe Description
There is nothing more satisfying than a bowl of vegetable soup on a cold winter day.  This recipe incorporates pasta and beans, along with a treasure trove of fresh veggies and herbs.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1/4 Cup(c)  extra virgin olive oil
1 1/4 Cup(c)  parmesan cheese, grated
1/4 Teaspoon(t)  black pepper
1/2 Cup(c)  fresh basil or parsley, minced
3 Clove(clv)  garlic, minced
1 Cup(c)  thin spaghetti, broken into 1 inch pieces
2   large tomatoes, peeled, seeded and diced
2   medium zucchini, diced
8 Ounce(oz)  green beans, cut into 1/2 inch lengths
2 Cup(c)  cooked great northern beans
1 Teaspoon(t)  salt
1   large yellow onion, coarsely chopped
3   medium carrots, peeled and sliced
3   medium all purpose potatoes, peeled and diced
3 Quart(q)  water


In a 5 quart Dutch oven over moderately high heat, bring the water, potatoes, carrots, onion and salt to a boil.  Reduce the heat to low, partially cover, and cook until the potatoes are tender, about 20 minutes.  Add the Great Northern beans, green beans, zucchini, tomatoes and spaghetti.  Cover and simmer, stirring occasionally, 10 minutes more.  Remove from the heat.  Stir in the garlic, basil, and pepper.  Sprinkle with 1/2 cup of the cheese and drizzle with the olive oil.  Adjust the salt and pepper to taste and pass the remaining cheese.

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Garden Vegetable Soup
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