Directions:
- Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
- Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
- Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
- Add beans and simmer for five minutes.
- Add the pasta and cook until tender (check the pasta package for the time required).
- Add the tomatoes and heat through.
- You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.9 Kcal (393 kJ) | ||
| Calories from fat | 28.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.14g | 5% | |
|---|---|---|---|
| Cholesterol | 7.81mg | 3% | |
| Sodium | 315.04mg | 13% | |
| Potassium | 196.48mg | 4% | |
| Total Carbs | 14.1g | 5% | |
| Sugars | 3.31g | 13% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 5.5mg | 31% | |
| Calcium | 36.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 48.84 Kcal (204 kJ) | ||
| Calories from fat | 14.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 5% | |
|---|---|---|---|
| Cholesterol | 4.06mg | 3% | |
| Sodium | 163.85mg | 13% | |
| Potassium | 102.19mg | 4% | |
| Total Carbs | 7.33g | 5% | |
| Sugars | 1.72g | 13% | |
| Dietary Fiber | 1.08g | 8% | |
| Protein | 1.28g | 5% | |
| Vitamin C | 8.7mg | 28% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 2.9mg | 31% | |
| Calcium | 18.9mg | 4% | |
* 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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