Directions:
- Heat oil in Dutch oven or stockpot.
- Add celery, onion and garlic.
- Cook and stir until crisp-tender.
- Stir in tomatoes, cabbage and carrots.
- Reduce heat to low, cover and simmer until vegetables are tender.
- Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt.
- Simmer until beans are heated.
- Stir in cooked macaroni just before serving.
- Serve sprinkled with Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.63 Kcal (417 kJ) | ||
| Calories from fat | 29.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 5% | |
|---|---|---|---|
| Cholesterol | 3.16mg | 1% | |
| Sodium | 153.9mg | 6% | |
| Potassium | 284.59mg | 6% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 4.47g | 9% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 116.9mg | 12% | |
| Amount Per 100 g | |||
| Calories | 71.94 Kcal (301 kJ) | ||
| Calories from fat | 21.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 5% | |
|---|---|---|---|
| Cholesterol | 2.28mg | 1% | |
| Sodium | 111.13mg | 6% | |
| Potassium | 205.49mg | 6% | |
| Total Carbs | 10.22g | 5% | |
| Sugars | 2.75g | 15% | |
| Dietary Fiber | 2.63g | 15% | |
| Protein | 3.23g | 9% | |
| Vitamin C | 17.4mg | 40% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 6% | |
| Calcium | 84.4mg | 12% | |
* 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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