Directions:
- In 6-quart stockpot, heat oil over medium-high heat. Add garlic; cook and stir until garlic begins to brown. Stir in onions, celery and carrots; cook 8 to 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in rosemary, beans, tomatoes, zucchini, pasta and broth; heat to boiling. Reduce heat.
- Cover; simmer about 20 minutes or until pasta is tender. Season with salt and pepper. Serve with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.86 Kcal (925 kJ) | ||
| Calories from fat | 84.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 14% | |
|---|---|---|---|
| Cholesterol | 2.88mg | 1% | |
| Sodium | 209.9mg | 9% | |
| Potassium | 537.05mg | 11% | |
| Total Carbs | 25.15g | 8% | |
| Sugars | 3.01g | 12% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 9.52g | 19% | |
| Vitamin C | 39.6mg | 66% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.5mg | 25% | |
| Calcium | 98.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 103.02 Kcal (431 kJ) | ||
| Calories from fat | 39.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 14% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 1% | |
| Sodium | 97.91mg | 9% | |
| Potassium | 250.5mg | 11% | |
| Total Carbs | 11.73g | 8% | |
| Sugars | 1.41g | 12% | |
| Dietary Fiber | 1.64g | 14% | |
| Protein | 4.44g | 19% | |
| Vitamin C | 18.5mg | 66% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.1mg | 25% | |
| Calcium | 46.1mg | 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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