Pasta and bean stew without meat
| 2 | teaspoons Oil |
| 1/2 | cup onion, chopped |
| 1 | cup carrots, slivered |
| 1 | cup celery, diced |
| 32 | ounces tomatoes, diced |
| 1 1/3 | cup cooked Red Kidney beans |
| 1 1/3 | c cooked White kidney beans |
| 16 | ounces Beef stock |
| 2 | teaspoons Oregano |
| 1 2/3 | teaspoon Pepper |
| 4 | teaspoons parsley, fresh |
| 8 | ounces pasta, Shell |
- Saute onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. the longer the better.
- Cook the pasta separately and add when ready to serve.
Soup
| Nutrition Facts | ||||||
Serving Size 397.7g |
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Amount Per Serving |
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Calories 446 Calories from Fat
33 |
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% Daily Value* |
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Total Fat
3.7g 6%
|
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Saturated Fat
0.6g 3%
|
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Cholesterol
28mg 9%
|
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Sodium
308mg 13%
|
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Total Carbohydrates
80.3g 27%
|
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Dietary Fiber
19.6g 78%
|
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Sugars
7.4g |
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Protein
25.8g
|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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