Heat oil and sauté onion green pepper celery parsley and carrots until soft. Stir in flour rosemary basil cayenne parsley stewed tomatoes tomato paste salt pepper and garlic until well blended. Stir in remaining ingredients. Spoon into freezer bag. Label and freeze. Thaw the soup in the refrigerator at least 24 hrs before serving. To serve place mixture in a stock pot and add 4 cups water. Heat until boiling and cook until the macaroni is tender.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 386.9mg||13 %|
|Potassium 197.6mg||5 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 19.7g|
|Protein 3.3g||5 %|
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Calories per serving: 113
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