Ingredients:
- 1 whole fresh yellow hot pepper , slit lengthwise
- 3 fresh lasagna sheets, roughly cut (2 cups)
Directions:
- In large stockpot, heat 2 tablespoons oil over medium.
- Sauté onion and half of garlic until translucent, 5 minutes.
- Add beans, tomato sauce, wine, water, salt, pepper, carrots, celery, basil, oregano and parmesan rind, if using.
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, until beans are tender and soup is reduced by one quarter, about 1 hour.
- Stir in remaining garlic, chili and pasta.
- When pasta is cooked, about 3 minutes, remove chili; discard. Adjust seasoning.
- Serve drizzled with oil and cheese.
- Makes 8 servings (10 cups).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.41 Kcal (722 kJ) | ||
| Calories from fat | 57.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 10% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 3% | |
| Sodium | 510.18mg | 21% | |
| Potassium | 198.78mg | 4% | |
| Total Carbs | 18.84g | 6% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 8.13g | 16% | |
| Vitamin C | 37mg | 62% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 166mg | 17% | |
| Amount Per 100 g | |||
| Calories | 40.77 Kcal (171 kJ) | ||
| Calories from fat | 13.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 10% | |
|---|---|---|---|
| Cholesterol | 2.32mg | 3% | |
| Sodium | 120.64mg | 21% | |
| Potassium | 47mg | 4% | |
| Total Carbs | 4.46g | 6% | |
| Sugars | 0.77g | 13% | |
| Dietary Fiber | 0.91g | 15% | |
| Protein | 1.92g | 16% | |
| Vitamin C | 8.8mg | 62% | |
| Iron | 0.4mg | 9% | |
| Calcium | 39.3mg | 17% | |
* 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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