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Mediterranean Soup

This soup is very tasty, the chunky vegetables fill you up and the soup is packed with all those lovely Mediterranean flavours.

Nutrition Facts

Amount per Serving

Calories 1,012.81 kcal

% Daily*

Total Fat 47.60 g 73.2 %

Saturated Fat Content 20.47 g102.4 %

Cholesterol 88.00 mg29.3 %

Sodium 4,196.36 mg 174.8 %

Total Carbohydrate 95.21 g 31.7 %

Dietary Fibre 17.42 g 69.7 %

Sugars 20.36 g 50.9 %

Protein 58.71 g 117.4 %


Cheese, parmesan, grated

1 cup

Spices, oregano, dried

¼ tsp, ground

Spices, pepper, black

1 tsp, ground

Fresh basil

1 tbsp, chopped


1 tsp

Olive oil

1 tablespoon

Chicken broth, low sodium, canned

2 cup

Carrots, raw

1 cup strips or slices

Celery, raw

2 stalk, medium 7-1/2″ – 8″ long

Garlic, raw

3 minced tbsp

Onions raw

1 cup, chopped

Canned tomatoes, no salt added

1 can

Drinking tap water

2 cup 8 fl oz

Corn pasta, cooked

1 cup


Preparation method


  1. Heat the oil in a heavy saucepan over medium heat.
  2. Add the onion, carrot and celery, and sauté until tender, about 5 minutes.
  3. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper, and beans.
  4. Bring to a boil, reduce heat and simmer for 10 minutes.
  5. Add the cooked pasta corns and cook 10-15 minutes, stirring occasionally .
  6. Serve sprinkled with Parmesan cheese.

Recipe courtesy of the fitness republic.

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Carly Cox