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Ingredients
US|METRIC
8 SERVINGS
- 2 tsp. olive oil
- 1 yellow onion (medium, finely diced)
- 1 shallot (medium, finely diced)
- 3 cloves garlic (minced)
- 3/4 tsp. freshly ground pepper
- 3 Tbsp. fresh oregano (finely chopped)
- 1 Tbsp. fresh marjoram (finely chopped)
- 2 Tbsp. chopped fresh thyme (finely)
- 1 Tbsp. fresh rosemary (finely chopped)
- 1 stalk celery (cut into 1/4-inch pieces)
- 2 carrots (medium, about 5 ounces, peeled and cut into 1/2-inch pieces)
- 1 eggplant (about 14 ounces, cut into 1/2-inch pieces)
- 1 red bell pepper (about 7 ounces, cut into 1/2-inch pieces)
- 1 zucchini (about 8 ounces, cut into 1/2-inch pieces)
- 8 cups homemade chicken stock (or low-sodium canned)
- 0.5 oz. whole peeled tomatoes (cans)
- 1 cup cranberry beans (canned, drained and rinsed)
- 6 oz. pasta shells (colored, cooked)
- Parmesan cheese (for garnish, optional)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol10mg3% |
Sodium400mg17% |
Potassium1040mg30% |
Protein18g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate53g18% |
Dietary Fiber11g44% |
Sugars10g |
Vitamin A70% |
Vitamin C50% |
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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