FeelGoodFoodie · by Yumna Jawad★ 5.0 (5)
Zucchini Soup Recipe
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 17%
CARBS 26G65% OF CAL
7G FIBER0G ADDED7G INTRINSIC12G OTHER7G TOTAL SUGAR
FAT 4G21% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy zucchini soup blended with white beans, leeks, and basil, finished with lemon and Parmesan. Light and ready in under 30 minutes.
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 3 leeks (light green stalk only, halved and thinly sliced)
- 3 garlic cloves (minced)
- 3 medium zucchini (diced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper (or to taste)
- 4 cups vegetable or chicken stock
- 1 (14.5 ounce) can cannellini beans (drained and rinsed)
- ½ cup loosely packed fresh basil leaves
- 1 lemon (zest and juice)
- ½ cup freshly grated Parmesan cheese (optional)
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 17%
CARBS 26G65% OF CAL
7G FIBER0G ADDED7G INTRINSIC12G OTHER7G TOTAL SUGAR
FAT 4G21% OF CAL
1G SAT3G 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
- 35m
- Sodium
- 958mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 679mg
- Calcium
- 109mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 958MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.