Directions:
- In a large 4 to 5 quart saucepan, heat olive oil over medium heat. Mix in garlic, onion and carrots. Saute the vegetables until just tender; approximately 5 minutes.
- Add tomatoes with juice, cannellini beans, and kidney beans to the saucepan. Fill each can with water, and add the water to the saucepan. Mix in green beans and zucchini. Sprinkle parsley, basil, oregano, Italian seasoning, bay leaves, chicken-style seasoning, and cayenne pepper into the soup; stir well. Bring the soup to a boil, then reduce heat to simmer. Cover, and let simmer 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 69.35 Kcal (290 kJ) | ||
| Calories from fat | 37.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 6% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 55.66mg | 2% | |
| Potassium | 140.11mg | 3% | |
| Total Carbs | 7.21g | 2% | |
| Sugars | 1.94g | 8% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19mg | 2% | |
| Amount Per 100 g | |||
| Calories | 111.24 Kcal (466 kJ) | ||
| Calories from fat | 60.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 6% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 89.29mg | 2% | |
| Potassium | 224.75mg | 3% | |
| Total Carbs | 11.56g | 2% | |
| Sugars | 3.11g | 8% | |
| Dietary Fiber | 2.21g | 6% | |
| Protein | 1.91g | 2% | |
| Vitamin C | 6.9mg | 7% | |
| Vitamin A | 0.3mg | 7% | |
| Iron | 0.6mg | 2% | |
| Calcium | 30.4mg | 2% | |
* 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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