Ingredients
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3 (16 ounce) cans whole peeled tomatoes
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2 tablespoons vegetable oil
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2 zucchini, cubed
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2 large onions, chopped
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2 cups sliced fresh mushrooms
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2 teaspoons salt, or to taste
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3 bay leaves
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½ teaspoon dried thyme
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2 teaspoons dried basil
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½ teaspoon ground white pepper
Directions
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In a blender or food processor, puree whole tomatoes until smooth.
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In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Nutrition Facts (per serving)
71 | Calories |
3g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 71 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 752mg | 33% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 10% |
Total Sugars 6g | |
Protein 2g | 4% |
Vitamin C 17mg | 18% |
Calcium 61mg | 5% |
Iron 2mg | 11% |
Potassium 454mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.