Chop carrot, onion, and celery. In a large pot, heat oil over medium heat. Add chopped vegetables. Cook until tender, about 10 minutes. Reduce heat to low.
Add tomatoes, broth, bay leaf, salt and pepper. Cover and simmer 20 minutes.
Add beans, pasta, and parsley. Cover and cook until pasta is tender, 10 to 15 minutes.
Serve in soup bowls. Sprinkle with romano cheese if desired.
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|Serving Size: 1 Serving (1723g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 117 (6%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 4.3mg||1 %|
|Sodium 3465.3mg||119 %|
|Potassium 10571.3mg||278 %|
|Total Carbohydrate 317.8g||93 %|
|Dietary Fiber 79.8g||319 %|
|Sugars, other 238g|
|Protein 131.9g||188 %|
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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: 1850
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