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Ingredients
- 3-4 tbsp. extra virgin olive oil
- 4 cloves garlic, crushed
- 1 c. onion, minced
- 1/2 c. each diced celery, diced carrots & minced peppers
- 1 c. zucchini chunks
- 2 teaspoon salt
- Black pepper to taste
- 1 teaspoon dry oregano
- 1 1/2 teaspoon dry basil
- 4 c. water
- 3 ounce. tomato paste
- 2 c. cooked white beans
- 1 c. sliced black olives
- 1 tbsp. lemon juice
Directions
- In a large saucepan, saute/fry vegetables, beginning with garlic and onions and spices in oil. Add in remaining ingredients and simmer for about 30 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2164g | |
| Calories 3884 | |
| Calories from Fat 2401 | 62% |
| Total Fat 267.92g | 335% |
| Saturated Fat 37.55g | 150% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5527mg | 230% |
| Potassium 9123mg | 261% |
| Total Carbs 292.03g | 78% |
| Dietary Fiber 72.7g | 242% |
| Sugars 32.53g | 22% |
| Protein 103.28g | 165% |
