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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil (Quality)
- 1 Tbsp. butter
- 1 sweet onion (Large, such as Vidalia, chopped)
- 4 cloves garlic (minced)
- 2 cups carrots (washed, peeled and diced)
- 2 stalks celery (washed and diced)
- 1 cup fresh green beans (washed and cut into 1/2” pieces)
- 1 zucchini (washed and quartered with skin on)
- 1 idaho potato (washed peeled and cut into small cubes)
- 2 cups baby spinach (washed and roughly chopped)
- 15 oz. diced tomatoes (Imported will have more flavor with liquid)
- 3 cups vegetable (or Chicken Broth)
- 2 cups water
- 2 cups tomato sauce (try and find one with very low sugar or make your own)
- 1 can kidney beans (drained and rinsed, I used red)
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. Italian seasoning
- 1 bay leaf
- 1 cup ditalini pasta
- fresh Parmesan cheese (shaved or grated)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol10mg3% |
Sodium700mg29% |
Potassium2090mg60% |
Protein18g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate76g25% |
Dietary Fiber16g64% |
Sugars25g |
Vitamin A380% |
Vitamin C180% |
Calcium20% |
Iron30% |
* 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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