Directions:
- Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
- Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
- Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1450 Kcal (6071 kJ) | ||
| Calories from fat | 95.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Sodium | 55833.14mg | 2326% | |
| Potassium | 580.28mg | 12% | |
| Total Carbs | 272.92g | 91% | |
| Sugars | 7.5g | 30% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 4.03g | 8% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 63.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 238.15 Kcal (997 kJ) | ||
| Calories from fat | 15.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 16% | |
|---|---|---|---|
| Sodium | 9170.16mg | 2326% | |
| Potassium | 95.31mg | 12% | |
| Total Carbs | 44.82g | 91% | |
| Sugars | 1.23g | 30% | |
| Dietary Fiber | 0.75g | 18% | |
| Protein | 0.66g | 8% | |
| Vitamin C | 4.4mg | 44% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 6% | |
| Calcium | 10.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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