Belly Full · by Amy Flanigan★ 5.0 (4)
Spring Onion and Pea Soup
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 18%
CARBS 28G53% OF CAL
3G FIBER1G ADDED5G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 8G33% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, quick soup of fresh spring onions and peas with pasta and Parmesan, finished with lemon. Simple and flavorful, celebrating spring vegetables in just 20 minutes.
mainamericansoup🫕 dutch ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1/4 cup butter
- 1 small sweet onion (, diced)
- 4 scallions (, diced)
- 1 cloves garlic (, minced)
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon coarse salt
- 1 cup frozen sweet peas (, fully thawed, excess moisture drained)
- 3/4 cup tiny dry acini di pepe pasta
- 2 tablespoons fresh lemon juice
- Parmesan cheese (, for serving)
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 18%
CARBS 28G53% OF CAL
3G FIBER1G ADDED5G INTRINSIC19G OTHER6G TOTAL SUGAR
FAT 8G33% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 608mg
- Total sugar
- 6g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 260mg
- Calcium
- 138mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.