| Ingrédient |
Quantité |
Calories |
| Carottes miniatures |
288g |
101kcal |
| Céleri |
120g |
19kcal |
| Poivron rouge |
1.8g |
0kcal |
| Haricots verts |
200g |
62kcal |
| Pâtes sèches |
113.4g |
421kcal |
| Ail |
9g |
13kcal |
| Poivre noir |
1.3g |
3kcal |
| Bouillon de légumes |
1500g |
75kcal |
| Oignons rouges, crus |
197g |
87kcal |
| Fromage, parmesan, râpé |
50g |
211kcal |
| Sel de mer |
4.5g |
0kcal |
| Tomates, rouges, mûres, en conserve, emballées dans du jus de tomate |
425.25g |
68kcal |
| Haricots, rognons, rouges, graines mûres, en conserve, solides égouttés |
425.25g |
527kcal |
| Courge, été, courgette, comprend la peau, crue |
323g |
55kcal |
Recipe Instructions:
Ingredients
Ingredient Checklist
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
¾ teaspoon salt, divided
½ teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
½ cup freshly grated Parmesan cheese
DirectionsInstructions Checklist
Step 1
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Step 2
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.
