Directions:
- In a large pot of salted water, cook the fusilli for 6 minutes. Drain and rinse with cold water to stop the cooking process. Set-aside.
- In a large saucepan, heat the oil over low heat; add the green beans, onions and bell pepper; sprinkle with salt, cover and allow them to sweat for 10 minutes, do not brown.
- Add the stewed tomatoes, vegetable broth and water; bring to a boil, reduce heat and simmer for 10 minutes.
- Add the zucchini, spinach and basil; simmer another 10 minutes.
- Add the beans, pasta and red pepper flakes, if using, along with some additional broth or water if the soup seems too thick; simmer 5 minutes more.
- Taste and adjust seasonings; Ladle into warmed bowls and drizzle with the oil and give it a good sprinkle of Parmesan cheese.
- Per Serving: 278 Calories; 9g Fat (1g Sat, 5g Mono, 1g Poly); 9g Protein; 42g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 725mg Sodium.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.24 Kcal (834 kJ) | ||
| Calories from fat | 72.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 12% | |
|---|---|---|---|
| Cholesterol | 1.72mg | 1% | |
| Sodium | 362.13mg | 15% | |
| Potassium | 294.9mg | 6% | |
| Total Carbs | 27.7g | 9% | |
| Sugars | 3.21g | 13% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 5.18g | 10% | |
| Vitamin C | 22.2mg | 37% | |
| Iron | 1.3mg | 7% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104 Kcal (435 kJ) | ||
| Calories from fat | 37.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 12% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 1% | |
| Sodium | 189.03mg | 15% | |
| Potassium | 153.93mg | 6% | |
| Total Carbs | 14.46g | 9% | |
| Sugars | 1.68g | 13% | |
| Dietary Fiber | 1.23g | 9% | |
| Protein | 2.7g | 10% | |
| Vitamin C | 11.6mg | 37% | |
| Iron | 0.7mg | 7% | |
| Calcium | 29.8mg | 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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