32 ounce Container reduced sodium chicken broth, or vegetable broth for vegetarians
2 teaspoon Olive oil
0.5 cup Chopped onion
1 cup Diced carrots
0.5 cup Diced celery
2 Garlic cloves, minced
28 ounce 1 can petite diced tomatoes
Parmesan cheese rind, optional
1 sprig Fresh rosemary
2 Bay leaves
2 tablespoon Chopped fresh basil
0.25 cup Chopped fresh italian parsley
0.5 teaspoon Kosher salt and fresh black pepper
8 ounce 1 medium zucchini, diced
2 cup Chopped fresh, or frozen defrosted spinach
2 cup Cooked small pasta such as ditalini, al dente
Extra parmesan cheese for garnish, optional
Nutrition value
317
calories per serving
8 g Fat34 g Protein44 g Carbs7 g FiberOther
Current Totals
8 g Fat
34 g Protein
44 g Carbs
7 g Fiber
MacroNutrients
Carbs
44 g
Protein
34 g
Fiber
7 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
97 mg
Iron
3 mg
Vitamin A
2538 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
99 mcg
Vitamin B12
0 mcg
Vitamin C
49 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
114 mg
Manganese
1 mg
Phosphorus
295 mg
Selenium
23 mcg
Zinc
2 mg
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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
