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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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: 341
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