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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 medium onion (chopped)
- 1 cup celery (chopped)
- 1 cup carrots (chopped)
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground pepper (fresh)
- 4 cloves (minced)
- 28 oz. diced tomatoes
- 8 cups vegetable stock
- 1 1/2 cups corn
- 1 Parmesan rind (optional, for added flavor)
- 15 oz. red kidney beans, rinsed and drained
- 1 cup ditalini pasta
- 2 cups zucchini (cut into 1/2-inch pieces)
- 1 cup basil leaves (roughly chopped)
- 1/4 cup grated Parmesan cheese
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium1850mg77% |
| Potassium1670mg48% |
| Protein23g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber15g60% |
| Sugars13g |
| Vitamin A110% |
| Vitamin C60% |
| 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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