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Ingredients
US|METRIC
5 SERVINGS
- 1 medium onion (or leek)
- 2 medium carrots
- 1 celery stalk
- 1 zucchini squash (small, or 1 to 2 cups of other chopped vegetables)
- 1/4 cup olive oil
- 2 Tbsp. tomato paste
- 1 qt. vegetable broth
- 28 oz. diced fire-roasted tomatoes
- 1 cup water
- 1 bay leaf
- 1/2 tsp. dried oregano (each, and thyme)
- 1 1/2 tsp. kosher salt (divided)
- 15 oz. cannellini beans
- 3/4 cup pasta shells (or spirals, gluten-free or legume pasta if necessary)
- 2 garlic cloves (grated)
- 3 cups baby kale (or spinach or other chopped greens)
- fresh ground black pepper
- fresh parsley (for garnish, optional)
- Parmesan cheese (optional)
- basil pesto (optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1620mg68% |
Potassium710mg20% |
Protein11g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A160% |
Vitamin C90% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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