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Suggest a better descriptionBring 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 | ||
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Calories: 128 | ||
Calories from Fat: 10 (8%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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: 128
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