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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter (may sub olive oil)
- 1 small onion (diced)
- 2 carrots (medium size, chopped, 1 cup)
- 3 stalks celery (chopped, 1 cup)
- 6 garlic cloves (minced)
- 5 oz. fresh green beans (trimmed and cut into 1-inch pieces)
- 1 zucchini (thickly sliced, 1/4” and quartered)
- 29 oz. fire roasted tomatoes (diced, with juices)
- 15 oz. tomato sauce
- 15.5 oz. kidney beans (drained and rinsed)
- 1 1/2 tsp. dried basil (EACH, dried parsley)
- 1 tsp. dried oregano (EACH, salt, sugar)
- 1/2 tsp. black pepper (EACH, dried thyme)
- 1/4 tsp. red pepper flakes
- 1 bay leaf
- 6 cups low sodium chicken broth (may sub vegetable broth)
- 2 cups water
- 1 1/2 cups pasta shells (uncooked small)
- 3 cups baby spinach
- grated Parmesan cheese (freshly)
- fresh basil (optional)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol5mg2% |
Sodium480mg20% |
Potassium1020mg29% |
Protein14g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber6g24% |
Sugars8g |
Vitamin A100% |
Vitamin C70% |
Calcium15% |
Iron20% |
* 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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