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Suggest a better descriptionIn large nonstick saucepan sprayed with vegetable spray, heat oil; saute garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock, basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add to soup. Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5 to 8 minutes or just until pasta is done. Add cheese. Per serving: cal 250; prot 12g; fat-total 5g; sat 2g; carbo 40g; sod 1210mg; chol 6mg; fiber 9g. Source: Good Taste: Premier Issue Posted to MM-Recipes Digest V4 #249 by "Deborah K?hnen"
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 220 | ||
Calories from Fat: 28 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 42.3mg | 13 % | |
Sodium 417.6mg | 14 % | |
Potassium 593.7mg | 16 % | |
Total Carbohydrate 38.1g | 11 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 36.5g | ||
Protein 11g | 16 % | |
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: 220
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