Light pasta soup in a clear broth.
| 200 | grams farfalle |
| 50 | grams mushrooms, sliced |
| 25 | grams green onion, sliced |
| 100 | grams onions, sliced |
| 1/2 | tsp garlic powder |
| 1/4 | tsp salt |
| 1/2 | tsp dill |
| 1 | tbsp unsalted butter |
| 8 | cups water |
- Lightly cook mushrooms and onions in butter. Add pasta. Cook 2 more minutes stirring constantly.
- Add remaining ingredients.
- Boil and then reduce to simmer until pasta is tender.
- Add additional salt to taste.
Herbs, Pasta, Vegetables, Appetizers, First Course, Snacks, Soup, American, Cocktail Party, Boil, Quick, Vegetarian, Kosher
| Nutrition Facts | ||||||
Serving Size 286.1g |
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Amount Per Serving |
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Calories 110 Calories from Fat
17 |
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% Daily Value* |
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|
Total Fat
1.9g 3%
|
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|
Saturated Fat
0.9g 5%
|
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|
Cholesterol
4mg 1%
|
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|
Sodium
91mg 4%
|
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|
Total Carbohydrates
20.5g 7%
|
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|
Dietary Fiber
1.2g 5%
|
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|
Sugars
1.1g |
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|
Protein
3.5g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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