Cook beans until tender. Cool in their cooking liquid. Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned. Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni. Bring to a boil & cook for 5 to 7 minutes. Stir carefully. Cover & let stand for a few minutes to allow the pasta to plump up. Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients & serve immediately.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 4|
|Calories from Fat: 29 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 501mg||17 %|
|Potassium 828.7mg||22 %|
|Total Carbohydrate 63.4g||19 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 55.3g|
|Protein 12.6g||18 %|
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Calories per serving: 328
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