Directions:
- In a large saucepan or Dutch oven combine the water, cabbage, onion, carrot, and celery. Bring to boiling; reduce heat to medium. Cook, covered, for 10 to 15 minutes or until vegetables are tender.
- Add Classico® Tomato and Basil pasta sauce, kidney or great northern beans, zucchini, uncooked pasta, and salt. Return to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes more or until vegetables and pasta are tender. Sprinkle each serving with 1 teaspoon of the Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.45 Kcal (400 kJ) | ||
| Calories from fat | 5.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.66g | 1% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 0% | |
| Sodium | 331.32mg | 14% | |
| Potassium | 200.49mg | 4% | |
| Total Carbs | 19.87g | 7% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 28.9mg | 48% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 6% | |
| Calcium | 63.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 24.62 Kcal (103 kJ) | ||
| Calories from fat | 1.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 1% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 0% | |
| Sodium | 85.44mg | 14% | |
| Potassium | 51.7mg | 4% | |
| Total Carbs | 5.12g | 7% | |
| Sugars | 1.94g | 30% | |
| Dietary Fiber | 1.3g | 20% | |
| Protein | 1.11g | 9% | |
| Vitamin C | 7.5mg | 48% | |
| Iron | 0.3mg | 6% | |
| Calcium | 16.4mg | 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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