Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Grated Parmesan cheese (optional)
- Salt and freshly ground black pepper to taste
- 1 Tbs. olive oil
- 1 lb. leeks (white and pale green parts), well rinsed and diced (4 1/2 cups)
- 1 cup diced carrots
- 1 Tbs. water
- 6 to 8 cups vegetable broth
- 1/2 cup small pasta shapes
- 19-oz. can cannellini beans, drained and rinsed
- 1 cup sliced green beans
- 1 cup diced zucchini
- 1 cup fresh or frozen small green peas
- 1 cup diagonally sliced, trimmed fresh asparagus
- 1 Tbs. chopped fresh parsley
- 1 Tbs. chopped fresh basil
- 2 green onions, coarsely chopped
- 1 clove garlic, minced
- =
Directions
In large pot, heat oil over medium heat. Add leeks, carrots and water. Cover and cook until the leeks are very tender, about 15 minutes. Do not brown.
Add 6 cups of broth and bring to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 10 minutes. Add beans, green beans, zucchini, peas and asparagus. Simmer, uncovered, over medium heat, until vegetables are tender, about 8 minutes.
In small bowl, mix parsley, basil, green onions and garlic. Stir into simmering soup. Add additional broth to thin soup if necessary. Season with salt and pepper. Serve with grated Parmesan if desired.