Directions:
- Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, and pepper; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
- Add parsley, basil and beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture. Stir in parmesan cheese and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.14 Kcal (1236 kJ) | ||
| Calories from fat | 56.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 10% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 621.5mg | 26% | |
| Potassium | 233.9mg | 5% | |
| Total Carbs | 47.76g | 16% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 9.76g | 20% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.5mg | 14% | |
| Calcium | 99.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 157.34 Kcal (659 kJ) | ||
| Calories from fat | 30.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 10% | |
|---|---|---|---|
| Cholesterol | 2.93mg | 2% | |
| Sodium | 331.33mg | 26% | |
| Potassium | 124.69mg | 5% | |
| Total Carbs | 25.46g | 16% | |
| Sugars | 3.29g | 25% | |
| Dietary Fiber | 2g | 15% | |
| Protein | 5.2g | 20% | |
| Vitamin C | 5.3mg | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.3mg | 14% | |
| Calcium | 52.8mg | 10% | |
* 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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