{"id":494,"date":"2017-08-08T14:31:31","date_gmt":"2017-08-08T18:31:31","guid":{"rendered":"http:\/\/blogs.bu.edu\/salge\/?page_id=494"},"modified":"2017-08-10T14:36:51","modified_gmt":"2017-08-10T18:36:51","slug":"vegetable-soup-italiano","status":"publish","type":"page","link":"https:\/\/blogs.bu.edu\/salge\/vegetable-soup-italiano\/","title":{"rendered":"Vegetable Soup Italiano"},"content":{"rendered":"<h6><span class=\"style19\">Ingredients<img loading=\"lazy\" src=\"\/salge\/files\/2017\/08\/Screen-Shot-2017-08-10-at-2.19.15-PM-300x269.png\" alt=\"Screen Shot 2017-08-10 at 2.19.15 PM\" class=\" wp-image-628 alignright\" height=\"224\" width=\"250\" srcset=\"https:\/\/blogs.bu.edu\/salge\/files\/2017\/08\/Screen-Shot-2017-08-10-at-2.19.15-PM-300x269.png 300w, https:\/\/blogs.bu.edu\/salge\/files\/2017\/08\/Screen-Shot-2017-08-10-at-2.19.15-PM.png 596w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/span><\/h6>\n<p><span class=\"style18\">1 tablespoon olive oil<br \/>\n2 garlic cloves, crushed<br \/>\n1 large Spanish onion, chopped<br \/>\n2 large carrots, peeled, sliced<br \/>\n4 cups broccoli florets<br \/>\n2 cups sliced zucchini<br \/>\n28 ounce canned Italian peeled tomatoes, low sodium<br \/>\n2 cups water<br \/>\n1 teaspoon Italian seasoning<br \/>\n1 bay leaf<br \/>\n1\/2 teaspoon salt<br \/>\n1\/4 teaspoon black pepper<br \/>\n9 tablespoons fresh grated Parmigiano-Reggiano or fresh Parmesan cheese<\/span><\/p>\n<h6><span class=\"style20\">Instructions<\/span><\/h6>\n<p class=\"style18\">In large soup pot, saute garlic in olive oil for 1 minute. Add onion and saute for an additional 3 minutes. Add remaining ingredients except for cheese. Simmer for 45 minutes to 1 hour. Discard bay leaf. Ladle soup into individual bowls. Top with 1 tablespoon cheese.<\/p>\n<p class=\"style18\">Makes 9 cups<\/p>\n<h6 class=\"style19\">Nutrition Information Per Serving (1 cup)<\/h6>\n<p class=\"style18\">Calories: 105<br \/>\nFat: 4 g<br \/>\nSaturated Fat: 1.5 g<br \/>\nCholesterol: 5 mg<br \/>\nSodium: 284 mg<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 tablespoon olive oil 2 garlic cloves, crushed 1 large Spanish onion, chopped 2 large carrots, peeled, sliced 4 cups broccoli florets 2 cups sliced zucchini 28 ounce canned Italian peeled tomatoes, low sodium 2 cups water 1 teaspoon Italian seasoning 1 bay leaf 1\/2 teaspoon salt 1\/4 teaspoon black pepper 9 tablespoons fresh &hellip; <a href=\"https:\/\/blogs.bu.edu\/salge\/vegetable-soup-italiano\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Vegetable Soup Italiano<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":6783,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/494"}],"collection":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/users\/6783"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/comments?post=494"}],"version-history":[{"count":2,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/494\/revisions"}],"predecessor-version":[{"id":634,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/494\/revisions\/634"}],"wp:attachment":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/media?parent=494"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}