A random assortment of things that were in my cupboard and I wanted to use up, that happened to make a delicious soup!
In a large pot, heat the oil over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 3 minutes. Reduce the heat to medium and stir in the carrot, celery and bell pepper. Cook, covered, for 8-10 minutes, until the carrots have softened a little. Add the diced tomatoes, beans, vegetable broth cubes, water and Italian seasoning. Stir until well combined, then bring to a boil, stirring occasionally. Stir in the egg noodles then cook, covered, until the noodles are al dente, roughly 6-8 minutes. Serve!
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 26 | ||
Calories from Fat: 13 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 88.5mg | 2 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.3g | ||
Protein 0.4g | 1 % | |
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: 26
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