|
14
cup
extra virgin olive oil
1
bay leaf
3
garlic cloves
(chopped)
2
onions
(sliced)
2
potatoes
(peeled and chopped)
1
eggplant
(chopped)
1
zucchini
(chopped)
|
1
red bell pepper
(seeded and chopped)
salt
pepper
28
ozs
tomatoes
(diced fire roasted)
1
cup
chicken stock
(vegetable)
12
cup
fresh basil
(chopped, leaf 10 to 12 leaves)
|
|
Amount Per Serving
|
Calories
182
|
Calories from Fat
73
|
% Daily Value *
| Total Fat
8
g
|
13%
|
| Saturated Fat
1
g
|
5%
|
| Trans Fat
|
0%
|
| Cholesterol
1
mg
|
0%
|
| Sodium
618
mg
|
26%
|
| Total Carbohydrate
25
g
|
8%
|
| Dietary Fiber
6
g
|
23%
|
| Sugars
8
g
|
Protein
5
g
| Vitamin A
|
29%
|
| Vitamin C
52
mg
|
87%
|
| Calcium
45
mg
|
5%
|
| Iron
1
mg
|
7%
|
| Potassium
841
mg
|
3%
|
|
