In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can of water in electric blender until almost smooth.
Add blended beans to pan. Add tomatoes, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes, stirring occasionally. Add pasta and cook uncovered until past is al dente, according to instructions.
Add cheese if desired.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (82%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 14.8mg||1 %|
|Potassium 93.2mg||2 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 2.9g|
|Protein 0.5g||1 %|
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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: 76
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