1. In a very large pot, combine crushed tomatoes, tomato sauce, onion, celery, carrots, broth, water, parsley, oregano, basil, garlic salt, and pepper. Bring to a boil; cover and simmer over low heat about 20 minutes.
2. Add garbanzo beans, kidney beans, and green beans. Return to boiling. Stir in pasta; cook 15-20 minutes until pasta is tender.
3. Garnish individual bowls with parmesan cheese.
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|Serving Size: 1 Serving (820g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 33 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4.6mg||1 %|
|Sodium 15868.8mg||547 %|
|Potassium 1479.1mg||39 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 51.6g|
|Protein 27.3g||39 %|
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Calories per serving: 390
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