Gluten-Free Yummy Veggie Soup

1. Heat broth to boiling.

2. Add grains and dried spices and return to boiling.

3. Continue boiling for 5 minutes.

4. Add diced tomatoes and basalmic vinegar and boil for 5 minutes.

5. Add water, spinach and beans and simmer until hot.

6. Serve in bowls with parmesean garnish, if desired.

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Nutrient	Quantity
Total fats	16.8893 g
Protein	118.8114 g
Carbohydrates	155.4597 g
Energy	1241.6175 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2236 g
Water	790.5648 g
Aspartic acid	2.9584 g
Calcium, Ca	1245.7389 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	222.715 g
Fiber, total dietary	21.4086 g
Fatty acids, total saturated 22:0	0.0356 g
Carotene, beta	1029.2128 g
Niacin	9.0573 mg
Vitamin A, RAE	1064.3494 g
Arginine	2.236 g
Riboflavin	1.3021 mg
Tocopherol, beta	1.8528 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0877 g
Fatty acids, total saturated 20:1	0.0759 g
Glutamic acid	5.6832 g
Sodium, Na	396.2656 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0684 g
Total lipid (fat)	16.8893 g
Manganese, Mn	7.5474 mg
Fructose	2.4023 g
Proline	1.4711 g
Fatty acids, total saturated 16:0	2.7093 g
Fatty acids, total saturated 8:0	0.0009 g
Sucrose	2.7747 g
Choline, total	437.1467 mg
Sugars, total	18.9894 g
Serine	2.3234 g
Fatty acids, total saturated 10:0	0.0021 g
Fatty acids, total saturated 18:0	0.6217 g
Fatty acids, total saturated 20:4 undifferentiated	0.221 g
Vitamin B-6	2.1969 mg
Selenium, Se	111.4468 g
Ash	14.8421 g
Fatty acids, total saturated 18:1 undifferentiated	3.6845 g
Pantothenic acid	4.5018 mg
Phenylalanine	1.154 g
Copper, Cu	2.4878 mg
Betaine	130.7657 mg
Thiamin	1.0285 mg
Retinol	128.15 g
Methionine	0.4689 g
Iron, Fe	25.506 mg
Carbohydrate, by difference	155.4597 g
Phosphorus, P	1996.744 mg
Folate, total	522.7978 g
Tocopherol, gamma	0.6151 mg
Fatty acids, total saturated 4:0	0.0027 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0978 g
Fatty acids, total saturated 22:1 undifferentiated	0.148 g
Alanine	1.6574 g
Cholesterol	212.8333 mg
Valine	1.4241 g
Fatty acids, total saturated 18:2 undifferentiated	5.698 g
Glycine	3.2632 g
Carotene, alpha	210.6948 g
Glucose (dextrose)	2.9652 g
Fatty acids, total saturated 14:0	0.0386 g
Zinc, Zn	10.4839 mg
Isoleucine	1.2216 g
Maltose	0.0193 g
Tocopherol, delta	1.3409 mg
Fatty acids, total saturated 12:0	0.0048 g
Fatty acids, total polyunsaturated	6.4322 g
Tocotrienol, gamma	0.5597 mg
Leucine	1.8507 g
Vitamin A, IU	19160.3065 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.051 g
Folate, DFE	522.7978 g
Tryptophan	0.3804 g
Vitamin C, total ascorbic acid	292.9176 mg
Phytosterols	48.598 mg
Galactose	0.0087 g
Fatty acids, total polyunsaturated 18:1 c	0.0104 g
Fatty acids, total saturated 20:0	0.1004 g
Tocotrienol, beta	0.9264 mg
Fatty acids, total saturated 6:0	0.0016 g
Starch	110.5311 g
Tyrosine	0.7105 g
Vitamin B-12	4.2683 g
Vitamin K (phylloquinone)	44.9097 g
Fatty acids, total saturated	3.5329 g
Histidine	0.8104 g
Fatty acids, total monounsaturated	3.9789 g
Threonine	1.1755 g
Folate, food	522.7978 g
Cryptoxanthin, beta	1.289 g
Vitamin E (alpha-tocopherol)	5.6725 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1403 g
Magnesium, Mg	620.6269 mg
Lysine	1.5921 g
Potassium, K	3375.4405 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.4214 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Spinach	6 ounces	37.4213	6.6338	0.5103
Parmesan cheese	1 teaspoon	6.1667	0.6667	0.0833
Tomato	1 can	62.069	13.7631	0.5397
Balsamic vinegar	2 tablespoons	28.16	5.4496	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
Water	1 cup	0	0	0
Basil	1 tablespoon	0.6095	0.0702	0.017
cannellini bean	15 ounces	378.25	0	2.125
vegetable broth	1 box	0	0	0
grain	1 cup	716.03	125.9325	13.5486