Italian Tomato Bean Soup

1. Saute onion and pepper in oil until vegetables are soft.

2. Add zucchini and saute until semisoft.

3. Add tomatoes and stir with vegetables for several minutes.

4. Add broth and beans and bring to a boil.

5. Add seasonings and simmer for 25-30 minutes.

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Nutrient	Quantity
Total fats	42.6187 g
Protein	175.0433 g
Carbohydrates	243.0983 g
Energy	2026.4509 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8435 g
Water	1107.5636 g
Aspartic acid	9.9341 g
Calcium, Ca	1141.6146 mg
Lutein + zeaxanthin	198.4464 g
Fiber, total dietary	62.7922 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	4711.6857 g
Niacin	22.8792 mg
Vitamin A, RAE	617.9417 g
Arginine	4.9761 g
Riboflavin	2.2297 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	14.4805 g
Sodium, Na	3283.7676 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5202 g
Total lipid (fat)	42.6187 g
Manganese, Mn	5.9655 mg
Proline	4.0528 g
Fatty acids, total saturated 16:0	5.7427 g
Choline, total	353.1483 mg
Sugars, total	15.4992 g
Serine	4.345 g
Fatty acids, total saturated 18:0	1.3921 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	2.2657 mg
Selenium, Se	125.682 g
Ash	29.2818 g
Fatty acids, total saturated 18:1 undifferentiated	22.2079 g
Pantothenic acid	5.6153 mg
Phenylalanine	4.3211 g
Copper, Cu	4.577 mg
Betaine	0.027 mg
Thiamin	3.5944 mg
Retinol	136.0003 g
Methionine	1.1658 g
Iron, Fe	28.2192 mg
Carbohydrate, by difference	243.0983 g
Phosphorus, P	2325.9095 mg
Folate, total	1604.2167 g
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	164.4271 g
Alanine	3.787 g
Cholesterol	232.3371 mg
Valine	4.3129 g
Fatty acids, total saturated 18:2 undifferentiated	6.9205 g
Glycine	4.0019 g
Carotene, alpha	2194.2507 g
Fatty acids, total saturated 14:0	0.0658 g
Zinc, Zn	15.6599 mg
Isoleucine	3.5803 g
Fatty acids, total polyunsaturated	9.3107 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	6.3805 g
Vitamin A, IU	10137.3684 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	1604.2167 g
Tryptophan	0.9284 g
Vitamin C, total ascorbic acid	132.0726 mg
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	2.3567 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	46.2099 g
Fatty acids, total saturated	7.5204 g
Histidine	2.2261 g
Fatty acids, total monounsaturated	22.9029 g
Threonine	3.3441 g
Folate, food	1604.2167 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	7.4252 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	695.4931 mg
Lysine	5.3587 g
Potassium, K	6254.3875 mg
Cystine	0.8931 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Red bell pepper	1	403.4676	0	2.2667
Yellow Zucchini	1	403.4676	0	2.2667
Italian seasoning	1 teaspoon	403.4676	0	2.2667
kidney bean	1 can	80	11.3103	1.3793
vegetable broth	20 ounces	374.2133	60.6679	8.845
italian tomato	2 cans	0	0	0
great northern bean	1 can	930.09	171.1201	3.1277
purple onion	1	403.4676	0	2.2667
ozark seasoning	1 tablespoon	403.4676	0	2.2667