9 Serves
75 Mins
Melt the butter in a large soup kettle over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
FilipinoVitamin K
314 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
300 µg / 400 µgCalcium
288 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
281 mg / 420 mgPhosphorus
406 mg / 1,250 mgPotassium
1956 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Add the carrots, celery, onions, garlic, and green cabbage to the kettle. Sauté the vegetables, stirring frequently, until they begin to soften, approximately 20 minutes.
Stir in the tomatoes, water, rice, seasonings, potatoes, bouillon cubes, and zucchini. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer the soup for at least 30 minutes to allow the flavors to meld and the rice and potatoes to cook through.
Stir in the broad beans and spinach. Return the soup to a boil and cook over medium heat until the spinach has wilted and the beans are heated through. Add additional water if the soup is too thick.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese before serving.
9
g48
g3
g
.jpg&w=3840&q=75)
Indian