| Ingredient |
Amount |
Calories |
| Carrots, raw, Baby |
288g |
101kcal |
| Celery |
120g |
19kcal |
| Peppers, raw, red, sweet |
1.8g |
0kcal |
| Beans Green, raw |
200g |
62kcal |
| Pasta dry |
113.4g |
421kcal |
| Garlic |
9g |
13kcal |
| Black pepper |
1.3g |
3kcal |
| Vegetable broth |
1500g |
75kcal |
| Onions, red, raw |
197g |
87kcal |
| Cheese, parmesan, grated |
50g |
211kcal |
| Sea salt |
4.5g |
0kcal |
| Tomatoes, red, ripe, canned, packed in tomato juice |
425.25g |
68kcal |
| Beans, kidney, red, mature seeds, canned, drained solids |
425.25g |
527kcal |
| Squash, summer, zucchini, includes skin, raw |
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.
