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Suggest a better descriptionHeat the olive oil in a large pot over medium-high heat. Saute the onion, carrot and celery for 2-3 minutes, until its soft and translucent. Add the garlic, chili flakes and Italian seasoning and saute another minute.
Add the chicken stock and tomatoes and bring to a boil. Add the pasta and keep the soup at a strong simmer.
When the pasta is al dente, add the beans and cook another 2-3 minutes. Turn off the heat and stir in the parsley. Add salt and black pepper to taste.
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Serving Size: 1 Serving (83g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 140 | ||
Calories from Fat: 24 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 27.6mg | 8 % | |
Sodium 796.3mg | 27 % | |
Potassium 155.4mg | 4 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 23.4g | ||
Protein 4.8g | 7 % | |
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: 140
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