Italian Ditalini Vegetable Soup (TM6)
TM6

Italian Ditalini Vegetable Soup (TM6)

4.5 (15 ratings)

Ingredients

  • 120 g celery stalks
  • 150 g white cabbage, thickest part of core removed, cut in 1-2 wedges that fit in feeder
  • 120 g carrot
  • 100 g Parmesan cheese, cut in pieces that fit in feeder
  • 30 g olive oil
  • 150 g onions, quartered
  • 400 g tinned chopped tomatoes
  • 1 vegetable stock cube (for 0.5 l), crumbled
    or 1 heaped tsp vegetable stock paste, homemade
  • 150 g tomato passata
  • 1 Tbsp dried oregano
  • 1 tsp sugar
  • ¼ - ½ tsp fine sea salt, to taste
  • ½ tsp ground black pepper
  • ½ - 1 tsp chilli powder, to taste
  • 800 g water
  • 80 g dried ditalini pasta
  • 1 Tbsp extra virgin olive oil, for drizzling
  • 1 Tbsp fresh parsley leaves, finely sliced
  • bread, toasted, for serving

Nutrition
per 1 portion
Calories
975 kJ / 233 kcal
Protein
10 g
Carbohydrates
23 g
Fat
12 g
Saturated fat
4 g
Fiber
3.9 g
Sodium
427 mg

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