Ingredients for Summer Vegetable Ratatouille Soup Recipe
0.67 Mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
0.44 Medium tomatoes, chopped
0.11 Orange bell pepper, cut into bite size strips
0.11 Medium onion, sliced
0.22 Cloves garlic, finely chopped
0.03 cup Chopped fresh parsley
0.11 teaspoon Salt
0.03 teaspoon Pepper
0.78 cup Progressotm chicken broth
0.11 Zucchini, cut in 1/2 lengthwise, then cut crosswise into slices
0.11 Baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
As required Shredded parmesan cheese, if desired
As required Chopped fresh basil leaves, if desired
Nutrition value
181
calories per serving
5 g Fat27 g Protein3 g Carbs3 g FiberOther
Current Totals
Fat
5g
Protein
27g
Carbs
3g
Fiber
3g
MacroNutrients
Carbs
3g
Protein
27g
Fiber
3g
Fats
Fat
5g
Vitamins & Minerals
Calcium
43mg
Iron
1mg
Vitamin A
900mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
6mg
Vitamin B6
< 1mg
Vitamin B9
47mcg
Vitamin B12
0mcg
Vitamin C
49mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
48mg
Manganese
< 1mg
Phosphorus
179mg
Selenium
24mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment