This is my own soup creation. It's really basic, and I always use vegetable stock to keep it healthy and meat free!
Heat the oil on medium heat and add the onions until translucent.
Add the garlic, celery, carrots and saute until soft (about 5 minutes).
Add the tomatoes and vegetable stock. Bring to a boil and lower heat to a simmer.
Add the basil, parsley and pasta and cook for 10 minutes.
Add your green veggie and the beans. Cook on low for another 20-30 minutes. Add salt and pepper to taste.
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|Serving Size: 1 Serving (1347g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 20.4mg||6 %|
|Sodium 4739.8mg||163 %|
|Potassium 623.7mg||16 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 57.8g|
|Protein 12.2g||17 %|
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Calories per serving: 341
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