1. Place 1/4 cup of broth in a large soup pot. Add the onion, celery, carrot and garlic. Cook stirring occasionally, until vegetables are softened slightly, about 5 min.
2. Add the remaining broth, the water, yams, potato, tomatoes, beans, bay leaf and basil. Bring to a boil, reduce heat, cover & cook for about 45 min., until all vegetables are tender. Stir in the chard & uncooked pasta and cook for 10 min or until pasta is tender. Salt & pepper to taste.
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 425.4mg||15 %|
|Potassium 1751.1mg||46 %|
|Total Carbohydrate 58.8g||17 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 45.1g|
|Protein 18.6g||27 %|
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Calories per serving: 307
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