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Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 2 large carrots, chopped
- 2 medium celery stalks, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 16 oz can cannellini beans, drained and rised
- 1 16 oz can diced tomatoes
- 4-6 cups chicken broth
- 2 cups sliced zucchini
- 1 large potato, peeled and diced
- 6 oz. cooked Ditalini pasta
- Grated parmesan cheese
View Full Recipe at Memoirs from my Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2664g | |
| Calories 1018 | |
| Calories from Fat 170 | 17% |
| Total Fat 19.27g | 24% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5007mg | 209% |
| Potassium 4997mg | 143% |
| Total Carbs 166.19g | 44% |
| Dietary Fiber 48.8g | 163% |
| Sugars 30.03g | 20% |
| Protein 51.32g | 82% |
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