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Suggest a better descriptionSoak and cook beans. Wash zucchini well, trim ends and dice. Cook onion in oil until wilted and pale gold. Add carrots and cook 3 minutes, stirring once or twice. Add celery and cook 3 minutes stirring occasionally. Add green beans, cook 3 minutes. Add zucchini and stir all occasionally after a few minutes. Add cabbage and cook another 6 minutes. Add tomatoes, cook 5 minutes. Pour broth, salt and pepper. Cover and simmer 2 to 2 1/2 hours. Add the drained white beans and cook 15 minutes. Finally add the pasta and cook 20 to 30 minutes until pasta is done and you have a thick soup. Serving Ideas : Serve with parmesan cheese. NOTES : Adapted from " Essentials of Classic Italian Cooking" by Marcella Hazan. Recipe by: Miriam Podcameni Posvolsky adapted from Marcella Hazans Posted to EAT-L Digest by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (2705g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 766 | ||
Calories from Fat: 274 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.5g | 41 % | |
Saturated Fat 4.9g | 25 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4802.4mg | 166 % | |
Potassium 3083mg | 81 % | |
Total Carbohydrate 94.3g | 28 % | |
Dietary Fiber 23g | 92 % | |
Sugars, other 71.3g | ||
Protein 34.4g | 49 % | |
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: 766
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