Italian Tomato Soup

1. sautee onion, bell pepper and garlic in olive oil for 5 minutes. Add 27oz can of plum tomatoes, splenda, basil, fennel, and cayenne pepper and simmer for 20 minutes. Let cool for about 15 minutes and then liquefy in food processor. Put back into pot and add chicken broth and pasta. Cook about 10 minutes more. Let cool for 5 minutes, serve.

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Nutrient	Quantity
Total fats	21.811 g
Protein	171.1867 g
Carbohydrates	16.7426 g
Energy	984.9255 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2833 g
Water	1047.6737 g
Aspartic acid	0.1769 g
Calcium, Ca	989.6751 mg
Lutein + zeaxanthin	85.4315 g
Fiber, total dietary	2.1903 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	78.5443 g
Niacin	17.5656 mg
Vitamin A, RAE	236.5842 g
Arginine	0.1988 g
Riboflavin	1.3767 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total saturated 20:1	0.0817 g
Glutamic acid	0.3752 g
Sodium, Na	2992.2477 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5228 g
Total lipid (fat)	21.811 g
Manganese, Mn	1.2611 mg
Fructose	1.0322 g
Proline	0.0365 g
Fatty acids, total saturated 16:0	3.1779 g
Sucrose	0.792 g
Choline, total	543.639 mg
Sugars, total	4.977 g
Serine	0.059 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.7739 g
Fatty acids, total saturated 20:4 undifferentiated	0.3978 g
Vitamin B-6	1.315 mg
Selenium, Se	140.4849 g
Ash	17.0871 g
Fatty acids, total saturated 18:1 undifferentiated	11.8454 g
Pantothenic acid	0.3603 mg
Phenylalanine	0.0587 g
Copper, Cu	2.4063 mg
Betaine	0.097 mg
Thiamin	1.0177 mg
Retinol	229.5 g
Methionine	0.0178 g
Iron, Fe	13.1009 mg
Carbohydrate, by difference	16.7426 g
Phosphorus, P	1670.3696 mg
Folate, total	147.1749 g
Tocopherol, gamma	0.1134 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.176 g
Alanine	0.0483 g
Cholesterol	386.4689 mg
Valine	0.0766 g
Fatty acids, total saturated 18:2 undifferentiated	2.4482 g
Glycine	0.0662 g
Glucose (dextrose)	1.5762 g
Fatty acids, total saturated 14:0	0.0584 g
Zinc, Zn	8.8268 mg
Isoleucine	0.056 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	3.6893 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0841 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	909.6983 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0918 g
Folate, DFE	147.1749 g
Tryptophan	0.0252 g
Vitamin C, total ascorbic acid	11.7649 mg
Phytosterols	42.6818 mg
Galactose	0.0024 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0298 g
Vitamin B-12	8.4438 g
Vitamin K (phylloquinone)	13.3458 g
Fatty acids, total saturated	4.1273 g
Histidine	0.0342 g
Fatty acids, total monounsaturated	12.5067 g
Threonine	0.0504 g
Folate, food	147.1749 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	14.4733 g
Vitamin E (alpha-tocopherol)	5.9057 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2524 g
Magnesium, Mg	177.9452 mg
Lysine	0.0862 g
Potassium, K	2643.4002 mg
Cystine	0.0166 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	1 tablespoon	119.34	0	13.5
Onion	0.5	32	7.472	0.08
fennel seed	0.5 teaspoon	3.45	0.5229	0.1487
Garlic Clove	2 tablespoons	25.33	5.6202	0.085
Basil	1 teaspoon	0.2032	0.0234	0.0057
green bell pepper	0.5	680.85	0	3.825
cayenne pepper	0 teaspoon	0.7155	0.1274	0.0389
chicken broth	14 ounces	123.0368	2.9767	4.1277
plum tomato	27 ounces	680.85	0	3.825
splenda sugar substitute	3 teaspoons	680.85	0	3.825
wheat ravioli	9 ounces	680.85	0	3.825