Directions:
- In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
- To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
- Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.14 Kcal (670 kJ) | ||
| Calories from fat | 20.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 3% | |
|---|---|---|---|
| Cholesterol | 6.61mg | 2% | |
| Sodium | 700.02mg | 29% | |
| Potassium | 734.67mg | 16% | |
| Total Carbs | 23.67g | 8% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 10.66g | 21% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 2.3mg | 13% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.57 Kcal (283 kJ) | ||
| Calories from fat | 8.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 3% | |
|---|---|---|---|
| Cholesterol | 2.79mg | 2% | |
| Sodium | 295.36mg | 29% | |
| Potassium | 309.98mg | 16% | |
| Total Carbs | 9.99g | 8% | |
| Sugars | 1.7g | 16% | |
| Dietary Fiber | 2.12g | 20% | |
| Protein | 4.5g | 21% | |
| Vitamin C | 9.2mg | 36% | |
| Iron | 1mg | 13% | |
| Calcium | 20.2mg | 5% | |
* 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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