1. In large saucepan saute onion and carrots in olive oil until onion is translucent. 2. Add green beans, macaroni, broth and salt. Bring to boil and simmer about 10 minutes or until veggies are tender and macaroni is cooked. 3. In medium bowl, combine tomato paste, garlic, basil and cheese. Slowly whisk in oil. 4. Stir mixture into stew pot. Dissolve cornstarch in water and stir into soup over medium heat until soup has thickened slightly. 5. Stir in white beans and heat through.
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|Serving Size: 1 Serving (911g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 57 (9%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 2.8mg||1 %|
|Sodium 5254.2mg||181 %|
|Potassium 6544.4mg||172 %|
|Total Carbohydrate 129.5g||38 %|
|Dietary Fiber 27.7g||111 %|
|Sugars, other 101.8g|
|Protein 31.6g||45 %|
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Calories per serving: 608
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