Combine sun-dried tomatoes with boiling water to cover; let stand 5 minutes. Drain. Heat oil in Dutch oven over medium heat. Add onion, carrot and celery; cook, stirring, 8 minutes. Stir in garlic and cook 30 seconds. Add sun-dried tomatoes and remaining ingredients and bring to boil. Reduce heat and simmer, partially covered, 1 1/2 hours. Puree in batches in food processor. Makes 7 cups. (C) Copyright 1997, Meredith Corporation, All Rights Reserved. Serving Ideas : Baked Vegetable Rigatoni From Lhj Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #940 by "email@example.com"
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|Serving Size: 1 Serving (2027g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 34mg||1 %|
|Potassium 856.6mg||23 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 24.8g|
|Protein 2.6g||4 %|
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Calories per serving: 527
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