Chopped all three vegetables. fry them with no oil on medium high heat and add the chicken soup base. let the vegetables soften up a bit, stirring every few minutes. after they've been softened from frying, add the can of Cream of celery. Don't add water. cook this on medium low heat for about 10 minutes. add salt and pepper when done.
Have cooked pasta ready. mix in the sauce and your done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (944g)|
|Recipe Makes: Servings|
|Calories from Fat: 170 (12%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 8g|
|Cholesterol 33.6mg||10 %|
|Sodium 2325.7mg||80 %|
|Potassium 1604.1mg||42 %|
|Total Carbohydrate 275.5g||81 %|
|Dietary Fiber 16.6g||67 %|
|Sugars, other 258.8g|
|Protein 48.3g||69 %|
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: 1475
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