• prep: 5 min
  • cook: 30 min
  • total: 35 min
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  • servings:
  • Ingredients

    • 2 Tbsp olive oil
    • 2 medium carrots, diced
    • 1 medium Vidalia onion, diced
    • 1 cup diced celery
    • 3 large garlic cloves, minced
    • 1 14.5 oz can of tomatoes (I prefer fire roasted)
    • 4 oz tomato sauce
    • 1 15-oz can of cannelloni beans
    • 4 cups of vegetable broth
    • 1 tsp fresh thyme
    • 1 tsp fresh rosemary, minced
    • 2 tsp fresh basil, minced
    • salt, fresh cracked pepper
    • 1½ cups uncooked ditalini pasta (cooked separately)
    • Grated Parmesan cheese for topping

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 7
    • Amount Per Serving
    • Calories: 377 % Daily Value *
    • Total Fat: 5 g 8.44%
    • Saturated Fat: 1 g 4.82%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0.11%
    • Sodium: 433 mg 18.03%
    • Calcium: 53 mg 5.29%
    • Potassium: 400 mg 11.42%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 16.65%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 71 g %
    • Dietary Fiber: 4 g 17.25%
    • Sugar: 9 g
    • Protein: 13 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 72.3%
    • Vitamin C 20.24%
    • Vitamin D 0.02%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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