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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. diced tomatoes (two 14-oz. cans)
- 2 Tbsp. tomato paste
- 6 cups vegetable stock
- 2 large carrots (sliced)
- 1 stalk celery (sliced)
- 1 onion (chopped)
- 5 cloves garlic (minced)
- 2 tsp. oregano
- fresh thyme (unchecked▢, a few sprigs, or 1 tsp. dried)
- 2 bay leaves
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 pinch red pepper flakes
- salt
- pepper
- 1 small zucchini (sliced)
- 1 cup green beans (frozen, fresh or canned)
- 1 1/2 cups shell pasta (dried, can use large or small, cook according to package directions)
- 14 oz. cannellini beans (drained and rinsed)
- 14 oz. red kidney beans (drained and rinsed)
- 2 cups fresh spinach leaves (roughly chopped)
- 1/4 cup fresh parsley chopped (optional)
- freshly grated Parmesan cheese (unchecked▢, for serving)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol5mg2% |
Sodium1870mg78% |
Potassium1700mg49% |
Protein25g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate78g26% |
Dietary Fiber8g32% |
Sugars17g |
Vitamin A220% |
Vitamin C190% |
Calcium25% |
Iron40% |
* 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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