Minestrone Soup (Italian Vegetable Soup)

1. In a dutch oven combine broth, tomatoes, onion, celery, parsley, oregano, pepper, and garlic. Simmer, stirring occasionally for 20-30 minutes.

2. Add all other ingredients and continue to cook until all vegetables are tender.

3. Thirty minutes before serving, Add uncooked pasta.

4. **Serve with grated parmesan cheese**.

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Nutrient	Quantity
Total fats	11.2412 g
Protein	49.3333 g
Carbohydrates	31.2284 g
Energy	423.517 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.153 g
Water	1256.9887 g
Aspartic acid	0.546 g
Calcium, Ca	191.006 mg
Lutein + zeaxanthin	2473.775 g
Fiber, total dietary	7.5011 g
Fatty acids, total saturated 22:0	0.0019 g
Carotene, beta	6267.139 g
Niacin	24.1953 mg
Vitamin A, RAE	615.813 g
Arginine	0.2863 g
Riboflavin	0.6817 mg
Tocopherol, beta	0.0064 mg
Fatty acids, total polyunsaturated 15:0	0.0006 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0411 g
Fatty acids, total saturated 20:1	0.1008 g
Glutamic acid	0.9279 g
Sodium, Na	6377.171 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6086 g
Total lipid (fat)	11.2412 g
Manganese, Mn	2.6142 mg
Fructose	2.9984 g
Proline	0.1559 g
Fatty acids, total saturated 16:0	2.4603 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0186 g
Sucrose	3.113 g
Choline, total	128.8811 mg
Sugars, total	15.4068 g
Serine	0.1896 g
Fatty acids, total saturated 10:0	0.0099 g
Fatty acids, total saturated 18:0	0.6225 g
Vitamin B-6	0.6683 mg
Selenium, Se	24.4895 g
Ash	20.9221 g
Fatty acids, total saturated 18:1 undifferentiated	4.016 g
Pantothenic acid	1.4461 mg
Phenylalanine	0.1679 g
Copper, Cu	1.1824 mg
Betaine	0.6259 mg
Thiamin	0.2843 mg
Methionine	0.0432 g
Iron, Fe	6.7225 mg
Carbohydrate, by difference	31.2284 g
Phosphorus, P	729.266 mg
Folate, total	156.169 g
Tocopherol, gamma	0.169 mg
Lycopene	0.66 g
Alanine	0.2058 g
Cholesterol	10.08 mg
Valine	0.2787 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	2.2254 g
Glycine	0.1522 g
Carotene, alpha	2261.637 g
Glucose (dextrose)	3.4289 g
Fatty acids, total saturated 14:0	0.1064 g
Zinc, Zn	2.8785 mg
Isoleucine	0.2037 g
Maltose	0.0044 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	2.4798 g
Fatty acids, total saturated 14:1	0.0012 g
Leucine	0.2976 g
Tocotrienol, alpha	0.0594 mg
Vitamin A, IU	12330.116 IU
Folate, DFE	156.169 g
Tryptophan	0.0521 g
Vitamin C, total ascorbic acid	77.8445 mg
Phytosterols	20.722 mg
Fatty acids, total polyunsaturated 16:1 c	0.0012 g
Galactose	0.3081 g
Fatty acids, total polyunsaturated 18:1 c	0.0085 g
Fatty acids, total saturated 20:0	0.0006 g
Starch	0.9152 g
Tyrosine	0.1281 g
Vitamin B-12	2.016 g
Vitamin K (phylloquinone)	204.1282 g
Fatty acids, total saturated	3.3103 g
Histidine	0.0828 g
Fatty acids, total monounsaturated	4.8276 g
Threonine	0.2429 g
Folate, food	156.169 g
Fatty acids, total polyunsaturated 17:0	0.0012 g
Fatty acids, total polyunsaturated 24:0	0.0019 g
Cryptoxanthin, beta	0.06 g
Vitamin E (alpha-tocopherol)	1.1916 mg
Magnesium, Mg	75.461 mg
Lysine	0.2858 g
Potassium, K	2572.203 mg
Cystine	0.0883 g
Fluoride, F	5.8572 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cabbage	0.5 cup	11.125	2.581	0.0445
Carrot	0.5 cup	26.24	6.1312	0.1536
Onion	1	28	6.538	0.07
Pasta	1 cup	0	0	0
Zucchini	0.5 cup	10.54	1.9282	0.1984
Celery	1 stalk	10.24	1.9008	0.1088
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	1 dash	0.251	0.064	0.0033
Garlic Clove	1	0	0	0
chicken broth	4 cups	312.48	7.56	10.4832
italian tomato	1 peeled	0	0	0
pea	0.5 cup	20.58	3.6995	0.098
chick pea	1 cup	0	0	0