16 Ingredients
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 3 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium onion, chopped
  • 2 carrots, peeled and thinly sliced
  • 2 ribs celery, chopped
  • 1 small zucchini, sliced
  • 2 cups vegetable or chicken stock
  • 1 (15-ounce) can diced tomato
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can small white beans or cannellini beans
  • 1 (10 ounces) box, cut frozen green beans
  • Salt and pepper
  • 1 cup fresh basil, torn or shredded
  • Grated Parmigiano or Romano, to pass at table
  • Crusty bread, to pass at the table
Nutrition
336
17% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

15% 10

Saturated

8% 2

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

17% 51

Carbs (net)

- 38

Fiber

53% 13

Sugars

- 14

Sugars, added

- 0

Protein

32% 16

Cholesterol

1% 4

Sodium

61% 1475

Calcium

21% 214

Magnesium

31% 123

Potassium

45% 1583

Iron

36% 6

Zinc

15% 2

Phosphorus

35% 244

Vitamin A

39% 350

Vitamin C

70% 42

Thiamin (B1)

61% 1

Riboflavin (B2)

24% 0

Niacin (B3)

24% 5

Vitamin B6

30% 1

Folate equivalent (total)

33% 134

Folate (food)

- 134

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

24% 5

Vitamin K

106% 85
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