Directions:
- In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.
- Stir in the broth, tomato sauce, beans, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook pasta according to package directions; drain.
- Return soup to a boil. Stir in pasta; heat through. Ladle into bowls. Sprinkle with cheese. Yield: 11 servings (2-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.3 Kcal (382 kJ) | ||
| Calories from fat | 27.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 1% | |
| Sodium | 66mg | 3% | |
| Potassium | 194mg | 4% | |
| Total Carbs | 13.37g | 4% | |
| Sugars | 2.18g | 9% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 6.4mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 51.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 118.43 Kcal (496 kJ) | ||
| Calories from fat | 36.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 5% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 1% | |
| Sodium | 85.62mg | 3% | |
| Potassium | 251.67mg | 4% | |
| Total Carbs | 17.34g | 4% | |
| Sugars | 2.82g | 9% | |
| Dietary Fiber | 3.65g | 11% | |
| Protein | 4.49g | 7% | |
| Vitamin C | 8.4mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 5% | |
| Calcium | 66.4mg | 5% | |
* 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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