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6 Serves
119 Mins
23 g
38 g
17 g
Heat the olive oil in a large stock pot over medium heat.
Ingredients, vitamins, and health benefits
Olive Oil
Tomato Paste
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
2 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
1912 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
Add the diced onions and minced garlic to the pot, sautéing until they become soft and translucent.
Stir in the chopped vegetables and cook for another 5 minutes to release their flavors.
Pour in the vegetable broth and bring the mixture to a gentle boil, then reduce heat to simmer for 60 minutes.
Add the vermicelli noodles to the simmering broth and cook for 10 minutes until tender.
Season the soup with salt and black pepper to taste, then serve hot.
Lamb or Beef
Coriander
Onion
Garlic
Assorted Vegetables
Vegetable Broth
Vermicelli
Salt
Black Pepper
Vitamin A
134 µg / 900 µgVitamin C
8 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
31 µg / 400 µgCalcium
66 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
14
g70
g45
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Chinese
ItalianZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g