Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot. Reduce heat, cover and simmer 3 minutes or until carrots are crisp- tender. Add crushed tomatoes, zucchini, green beans and pepper. Return to a boil, add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta is tender. Stir in beans. Makes 10 cups, 5 servings. Per serving: 251 calories, 13g protein, 46g carbohydrates, 2g fat, 0mg : cholesterol, 965mg sodium. Source: Womans Day magazine, March 14th, 1994, page 154
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 10 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.7mg||8 %|
|Sodium 678.3mg||23 %|
|Potassium 236mg||6 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 23g|
|Protein 5.3g||8 %|
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Calories per serving: 128
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