Load up the nutritious value of this delicious soup by adding more vitamin rich vegetables. Another easy healthful tip: make your own chicken stock to control your sodium intake.
Heat oil in a large Dutch oven over medium heat until hot. Add onion, carrot, garlic and celery, and saute 6 minutes or until onion is tender. Add tomato, chicken (bite size pieces), broth, cannelloni beans, corn, and green beans, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in broccoli and pasta; cover and cook 5 minutes or until pasta is done. Season to taste.
serving size: 1 1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 230 | ||
Calories from Fat: 86 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 33.2mg | 10 % | |
Sodium 287.4mg | 10 % | |
Potassium 490.2mg | 13 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 22g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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