1. In a soup pot, heat the olive oil over medium heat until hot
.. searing the veggies until the carrots have browned, 2-3 minutes.
3. Reduce the heat to medium low, then add:
-salt and pepper
Simmer until the veggies and beans soften.
Allow the soup to cook until the tomatoes have softened. Finally, reduce the heat to low and add:
Cook 20-30 more minutes, or until pasta is done to your liking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (663g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 119 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 110.7mg||34 %|
|Sodium 771.6mg||27 %|
|Potassium 1061.4mg||28 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 49.3g|
|Protein 35.8g||51 %|
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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: 466
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