Directions:
- HEAT oil in large saucepan over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
- ADD carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato sauce, tomato juice and broth. Bring to a boil. Reduce heat to low.
- MIX in the two kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
- STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.59 Kcal (1133 kJ) | ||
| Calories from fat | 150.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 26% | |
|---|---|---|---|
| Cholesterol | 90.02mg | 30% | |
| Sodium | 154.01mg | 6% | |
| Potassium | 429.86mg | 9% | |
| Total Carbs | 8.49g | 3% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 20.22g | 40% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 75.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 175.07 Kcal (733 kJ) | ||
| Calories from fat | 97.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 26% | |
|---|---|---|---|
| Cholesterol | 58.24mg | 30% | |
| Sodium | 99.64mg | 6% | |
| Potassium | 278.11mg | 9% | |
| Total Carbs | 5.49g | 3% | |
| Sugars | 1.87g | 12% | |
| Dietary Fiber | 1.1g | 7% | |
| Protein | 13.08g | 40% | |
| Vitamin C | 6.9mg | 18% | |
| Iron | 1.2mg | 11% | |
| Calcium | 49.1mg | 8% | |
* 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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