Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| French Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 courgette, diced
- 50 g (2 oz) potato, diced
- 50 g (2 oz) onion, chopped \ 1 carrot, diced
- 230 g (8 oz) can chopped tomatoes salt and pepper to taste
- 12 liters (2 pints) boiling water (approximately)
- 50 g (2 oz) French beans, cut into 1 cm (1/2 inch) lengths
- 50 g (2 oz) frozen petit pois
- 50 g (2 oz) small pasta shapes
- 4-6 tablespoons red pesto
- freshly grated Parmesan cheese to serve
Directions
Place the courgette, potato, onion, carrot and tomatoes in a large pan. Add seasoning and enough boiling water to cover generously. Simmer for 20 minutes.
Add the French beans, petit pois and pasta. Cook for 10 minutes until the pasta is tender. Check the seasoning.
Transfer the soup to individual soup plates, adding a tablespoon of pesto to each. Serve with grated Parmesan cheese.
Category:Egyptian Recipes
Category:Egyptian Soups