Directions:
- Heat the olive oil in a pot over medium-high heat.
- Add the garlic (and onion if using), carrot and pepper.
- Cook, stirring, for 3 minutes.
- Add the mushrooms and beans and cook, stirring often, for 5 minutes.
- Pour in the wine, stock and tomatoes and bring to a boil.
- Reduce the heat, stir in the thyme, celery seed, onion powder and vegan Parmesan and simmer until carrots are done - about 30 minutes.
- Stir in the crumbled MiniBalls and the pasta and cook until the pasta is al dente (if freezing) or cooked through (if eating fresh).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 595.64 Kcal (2494 kJ) | ||
| Calories from fat | 15.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.77g | 3% | |
|---|---|---|---|
| Sodium | 23634.01mg | 985% | |
| Potassium | 219.13mg | 5% | |
| Total Carbs | 114.77g | 38% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 10.2mg | 17% | |
| Vitamin A | 3.2mg | 106% | |
| Iron | 2.3mg | 13% | |
| Calcium | 41.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 211.93 Kcal (887 kJ) | ||
| Calories from fat | 5.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 3% | |
|---|---|---|---|
| Sodium | 8408.97mg | 985% | |
| Potassium | 77.97mg | 5% | |
| Total Carbs | 40.83g | 38% | |
| Sugars | 1.06g | 12% | |
| Dietary Fiber | 0.59g | 7% | |
| Protein | 0.79g | 4% | |
| Vitamin C | 3.6mg | 17% | |
| Vitamin A | 1.1mg | 106% | |
| Iron | 0.8mg | 13% | |
| Calcium | 14.8mg | 4% | |
* 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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