Italian Zucchini Soup

Italian Zucchini Soup

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A loud hearty vegetable soup from my moms kitchen afterward some spice bonus in. frightful for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.

The ingredient of Italian Zucchini Soup

  1. 8 cups sliced zucchini
  2. 8 cups chopped tomatoes
  3. 2 cups chopped green radio alarm pepper
  4. 2 cups chopped celery
  5. 2 cups chopped onion
  6. 1 (10.75 ounce) can edited reduced tomato soup (such as Campbellsu00ae)
  7. 5 tablespoons white sugar
  8. 4 teaspoons salt
  9. 1 teaspoon black pepper

The instruction how to make Italian Zucchini Soup

  1. amalgamation zucchini, tomatoes, clock radio pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a amassing pot; move around and bring to a boil. condense abbreviate heat to low and simmer until the zucchini is tender, approximately 30 minutes.

Nutritions of Italian Zucchini Soup

calories: 108.4 calories
carbohydrateContent: 24.2 g
cholesterolContent:
fatContent: 1 g
fiberContent: 4.3 g
proteinContent: 3.7 g
saturatedFatContent: 0.2 g
servingSize:
sodiumContent: 1136.9 mg
sugarContent: 16.2 g
transFatContent:
unsaturatedFatContent:

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