Directions:
- Peel carrots;.
- Cut into 1/2 pieces.
- Trim stem ends from green beans.
- Chop into 1/2 cubes.
- Chop zucchini into 1/2 inch dice.
- Peel core and seed fresh toatoes.
- Chop into 1/2 cubes.
- Heat oil in an 8 quart stockpot or Dutch oven over low heat.
- Cook onion, celery, and garlic for 6 minutes.
- Add carrots, tomatoes, parsley, basil, oregano, bay leaves, the water, salt, pepper, white beans and pasta.
- Bring to a boil, reduce heat to medium and simmier for 20 minutes.
- Add green beans;.
- Cook for 5 minutes.
- Add zucchini.
- Cook for 3 minutes more.
- Ladle into individual shallow soup plates and sprinkle with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.95 Kcal (452 kJ) | ||
| Calories from fat | 23.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 4% | |
|---|---|---|---|
| Cholesterol | 3.4mg | 1% | |
| Sodium | 875.34mg | 36% | |
| Potassium | 209.62mg | 4% | |
| Total Carbs | 17.07g | 6% | |
| Sugars | 2.84g | 11% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 4.84g | 10% | |
| Vitamin C | 11.7mg | 19% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 132.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 30.56 Kcal (128 kJ) | ||
| Calories from fat | 6.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.75g | 4% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 1% | |
| Sodium | 247.79mg | 36% | |
| Potassium | 59.34mg | 4% | |
| Total Carbs | 4.83g | 6% | |
| Sugars | 0.8g | 11% | |
| Dietary Fiber | 0.93g | 13% | |
| Protein | 1.37g | 10% | |
| Vitamin C | 3.3mg | 19% | |
| Iron | 0.4mg | 7% | |
| Calcium | 37.5mg | 13% | |
* 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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