Directions:
- In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
- Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
- Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.65 Kcal (522 kJ) | ||
| Calories from fat | 35.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.99g | 6% | |
|---|---|---|---|
| Cholesterol | 10.65mg | 4% | |
| Sodium | 564.06mg | 24% | |
| Potassium | 167.52mg | 4% | |
| Total Carbs | 18.44g | 6% | |
| Sugars | 5.17g | 21% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 3.8g | 8% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 52.02 Kcal (218 kJ) | ||
| Calories from fat | 14.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 6% | |
|---|---|---|---|
| Cholesterol | 4.44mg | 4% | |
| Sodium | 235.42mg | 24% | |
| Potassium | 69.92mg | 4% | |
| Total Carbs | 7.69g | 6% | |
| Sugars | 2.16g | 21% | |
| Dietary Fiber | 0.69g | 7% | |
| Protein | 1.58g | 8% | |
| Vitamin C | 1.4mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 5% | |
| Calcium | 20.4mg | 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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