My My My Minestra - Italian Vegetable Soup With Pasta

1. Heat oil in large heavy pan and fry vegetable strips until just browning, stirring occasionally. Pour on water, season to taste with salt and pepper, and let simmer for 30 minutes.

2. Add tomatoes, garlic, macaroni, parsley and rosemary to the soup, and simmer for a further 10 minutes. Adjust seasoning to taste.

3. Serve with grated Parmesan cheese if desired.

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Nutrient	Quantity
Total fats	286.1322 g
Protein	1939.9838 g
Carbohydrates	1965.2713 g
Energy	18417.0729 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.9321 g
Water	1014.5841 g
Aspartic acid	1.8741 g
Calcium, Ca	38688.9058 mg
Lutein + zeaxanthin	1248.3636 g
Fiber, total dietary	9.3272 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	8323.0175 g
Niacin	15.9187 mg
Vitamin A, RAE	2684.4511 g
Arginine	1.0664 g
Riboflavin	2.9061 mg
Tocopherol, beta	0.0592 mg
Fatty acids, total saturated 20:1	3.8703 g
Glutamic acid	4.7199 g
Sodium, Na	55377.2174 mg
Fatty acids, total saturated 16:1 undifferentiated	6.5726 g
Total lipid (fat)	286.1322 g
Manganese, Mn	1.0474 mg
Fructose	5.349 g
Proline	1.1474 g
Fatty acids, total saturated 16:0	70.1042 g
Fatty acids, total saturated 8:0	2.688 g
Sucrose	3.7762 g
Choline, total	776.0748 mg
Sugars, total	87.7317 g
Serine	0.7995 g
Fatty acids, total saturated 10:0	6.0745 g
Fatty acids, total saturated 18:0	31.6137 g
Fatty acids, total saturated 20:4 undifferentiated	0.036 g
Vitamin B-6	5.7557 mg
Selenium, Se	2107.2406 g
Ash	315.7264 g
Fatty acids, total saturated 18:1 undifferentiated	87.8156 g
Pantothenic acid	1.6363 mg
Phenylalanine	0.7976 g
Copper, Cu	1.3893 mg
Betaine	0.7764 mg
Thiamin	2.9128 mg
Retinol	1872 g
Methionine	0.372 g
Iron, Fe	243.6758 mg
Carbohydrate, by difference	1965.2713 g
Phosphorus, P	33984.5932 mg
Folate, total	1361.8832 g
Tocopherol, gamma	0.5325 mg
Fatty acids, total saturated 4:0	7.7784 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0012 g
Lycopene	5748.5011 g
Alanine	0.8763 g
Cholesterol	1012.8 mg
Valine	0.9117 g
Fatty acids, total saturated 18:2 undifferentiated	10.2248 g
Glycine	0.7887 g
Carotene, alpha	2729.0622 g
Glucose (dextrose)	5.8962 g
Fatty acids, total saturated 14:0	24.4307 g
Zinc, Zn	147.0797 mg
Isoleucine	0.8294 g
Fatty acids, total saturated 12:0	6.7511 g
Fatty acids, total polyunsaturated	14.2185 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	1.3522 g
Tocotrienol, alpha	0.0863 mg
Vitamin A, IU	22536.4566 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0024 g
Folate, DFE	1372.6832 g
Tryptophan	0.2334 g
Vitamin C, total ascorbic acid	88.5138 mg
Phytosterols	100.1752 mg
Folic acid	15.6 g
Galactose	0.6144 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	4.608 g
Starch	1.0296 g
Tyrosine	0.5762 g
Vitamin B-12	53.616 g
Vitamin K (phylloquinone)	225.1897 g
Fatty acids, total saturated	159.9914 g
Histidine	0.5031 g
Fatty acids, total monounsaturated	98.4197 g
Threonine	0.8114 g
Folate, food	1347.4832 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	7.9006 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0036 g
Magnesium, Mg	2026.0197 mg
Lysine	1.1415 g
Potassium, K	30627.3503 mg
Cystine	0.314 g
Fluoride, F	13.7719 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Macaroni	120 g	273.6	13.956	17.952
Olive oil	2 tablespoons	238.68	0	27
Carrot	1	29.52	6.8976	0.1728
Onion	1	44	10.274	0.11
Parmesan cheese	60	17760	1920	240
Tomato	1 can	40.2099	8.6898	0.4468
Zucchini	3	6.93	1.0263	0.132
Celery	2 stalks	20.48	3.8016	0.2176
Rosemary	1 teaspoon	0.917	0.1449	0.041
Parsley	2 tablespoons	2.736	0.4811	0.06
Water	3 pints	0	0	0
Garlic Clove	2	0	0	0
salt pepper	0	0	0	0