Saute celery, onion and carrot in olive oil. Stir in water, beans, tomatoes, broth, and seasonings. Bring to a boil. Stir in pasta. Reduce heat, simmer uncovered 13-15 minutes until pasta tender. Add escarole during last 3 minutes.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 14 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 30.2mg||1 %|
|Potassium 529.5mg||14 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 14.3g|
|Protein 6.3g||9 %|
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Calories per serving: 114
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