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Ingredients
- 1/2 c. dry navy beans
- 8 low sodium chicken bouillon cubes
- 1/2 c. shredded cabbage
- 2 carrots sliced
- 1 can crushed tomatoes
- 1 sm. potato, minced
- 1 ounce. spaghetti, uncooked and broken
- 1/2 clove garlic, chopped
- 1/2 teaspoon marjoram, thyme, oregano
Directions
- Soak beans overnight in water. The next day, in saucepan, dissolve bouillon cubes in 8 c. of boiling water. Add in liquid removed white beans to chicken broth. Add in remaining ingredients. Reduce heat, cover and simmer for 60 min or possibly till beans are tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2761g | |
| Calories 1057 | |
| Calories from Fat 129 | 12% |
| Total Fat 14.61g | 18% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6786mg | 283% |
| Potassium 5188mg | 148% |
| Total Carbs 158.9g | 42% |
| Dietary Fiber 41.4g | 138% |
| Sugars 17.42g | 12% |
| Protein 77.04g | 123% |
