Muscle and Fitness
Nutrition info (per serving) :
Calories - 570
Protein - 44g
Fat- 10g
Carbs - 77g
1. In a soup pot, heat the olive oil over medium heat until hot
2. Add:
-onions
-carrots
-celery
.. searing the veggies until the carrots have browned, 2-3 minutes.
3. Reduce the heat to medium low, then add:
-stock
-beans
-red pepper
-garlic
-salt and pepper
Simmer until the veggies and beans soften.
4. Add:
-chicken
-tomatoes
-parsley
Allow the soup to cook until the tomatoes have softened. Finally, reduce the heat to low and add:
-pasta
-cheese
-oregano
-basil
Cook 20-30 more minutes, or until pasta is done to your liking.
3 toothpicks
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (663g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 466 | ||
Calories from Fat: 119 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 110.7mg | 34 % | |
Sodium 771.6mg | 27 % | |
Potassium 1061.4mg | 28 % | |
Total Carbohydrate 52.1g | 15 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 49.3g | ||
Protein 35.8g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 466
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