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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (diced)
- 1 medium carrot (chopped)
- 1 celery stalk (large, chopped)
- 2 garlic cloves (minced)
- 3 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 2 bay leaves
- 1 fresh rosemary (spring)
- 15 oz. tomato passata
- 2 zucchini (small)
- 1/2 head broccoli (broken into florets)
- 15 oz. red kidney beans (drained and rinsed)
- 15 oz. garbanzo beans (/chickpeas drained and rinsed)
- 1 cup small shell pasta (dried)
- 4 cups low sodium vegetable broth
- 2 cups water (or as needed to cover the veggies)
- 1 cup baby spinach (fresh, chopped)
- 1 Tbsp. balsamic vinegar
- sea salt
- fresh ground black pepper
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories430Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1240mg52% |
Potassium1810mg52% |
Protein21g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate79g26% |
Dietary Fiber14g56% |
Sugars17g |
Vitamin A100% |
Vitamin C250% |
Calcium20% |
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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