Mediterranean Vegetable Soup

1. Heat oil in saucepan.

2. Add garlic, thyme, and all the veges. Saute until onion is soft.

3. Add water and tomatoes (crushed) and bring to boil.

4. Simmer until veges are tender.

5. Add beans, sugar, parsley. Bring back to boil.

6. Taste and season.

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Nutrient	Quantity
Total fats	1.303 g
Protein	49.5678 g
Carbohydrates	165.5051 g
Energy	843.272 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2517 g
Water	649.1091 g
Aspartic acid	6.0126 g
Calcium, Ca	541.306 mg
Lutein + zeaxanthin	2206.2 g
Fiber, total dietary	54.746 g
Carotene, beta	11669.2 g
Niacin	5.795 mg
Vitamin A, RAE	1156.75 g
Arginine	3.1417 g
Riboflavin	0.5836 mg
Tocopherol, beta	0.0128 mg
Glutamic acid	7.9793 g
Sodium, Na	189.114 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0032 g
Total lipid (fat)	1.303 g
Manganese, Mn	2.7297 mg
Fructose	3.0048 g
Proline	2.0611 g
Fatty acids, total saturated 16:0	0.2156 g
Sucrose	19.9186 g
Choline, total	33.383 mg
Sugars, total	30.868 g
Serine	2.6372 g
Fatty acids, total saturated 18:0	0.0208 g
Vitamin B-6	1.3539 mg
Selenium, Se	7.962 g
Ash	10.4527 g
Fatty acids, total saturated 18:1 undifferentiated	0.0946 g
Pantothenic acid	2.2634 mg
Phenylalanine	2.605 g
Copper, Cu	2.291 mg
Betaine	0.736 mg
Thiamin	1.1983 mg
Methionine	0.7233 g
Iron, Fe	19.9721 mg
Carbohydrate, by difference	165.5051 g
Phosphorus, P	883.048 mg
Folate, total	859.68 g
Lycopene	1.28 g
Alanine	2.1393 g
Valine	2.535 g
Fatty acids, total saturated 18:2 undifferentiated	0.3776 g
Glycine	1.9267 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	4.1632 g
Fatty acids, total saturated 14:0	0.007 g
Zinc, Zn	5.4653 mg
Isoleucine	2.1605 g
Fatty acids, total polyunsaturated	0.6292 g
Leucine	3.8571 g
Tocotrienol, alpha	0.0832 mg
Vitamin A, IU	23172.59 IU
Folate, DFE	859.68 g
Tryptophan	0.5861 g
Vitamin C, total ascorbic acid	40.336 mg
Phytosterols	27.84 mg
Galactose	0.3072 g
Starch	1.8304 g
Tyrosine	1.3819 g
Vitamin K (phylloquinone)	78.118 g
Fatty acids, total saturated	0.2433 g
Histidine	1.353 g
Fatty acids, total monounsaturated	0.0978 g
Threonine	2.2348 g
Folate, food	859.68 g
Vitamin E (alpha-tocopherol)	1.8684 mg
Magnesium, Mg	362.736 mg
Lysine	3.3567 g
Potassium, K	3715.402 mg
Cystine	0.6251 g
Fluoride, F	8.416 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Carrot	1	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Potato	2	0	0	0
Extra virgin olive oil	2 tablespoons	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
Water	1 cup	0	0	0
Garlic Clove	4	0	0	0
salt pepper	0	0	0	0
thyme	2 sprigs	0	0	0
leek	1	54.29	12.5935	0.267
italian parsley	0.5 cup	0	0	0
red kidney bean	1 cup	607.2	110.032	0.46
courgette	1	0	0	0
italian tomato juice	800	0	0	0