Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
502
Calories
43g
Protein
5g
Fat
70g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 1/2 cup Chicken broth
- 2 cup Water
- 1 cup Chopped onion
- 1 cup Sliced carrots
- 1 tsp Minced garlic
- 1 can (16oz) crushed tomatoes
- 1 med -size zucchini (6oz),
- Quartered lengthwise, then
- Sliced 1/4-inch thick
- 9 oz Frozen cut Italian Green
- Beans
- 1/4 tsp Pepper
- 1 1/2 cup Small pasta shells
- 1 can (16oz) red kidney beans,
- Rinsed and drained
- =
Directions
1
Bring broth, water, onion, carrots and garlic to a boil in a 3 to 4-quart pot.
2
Reduce heat, cover and simmer 3 minutes or until carrots are crisp- tender.
3
Add crushed tomatoes, zucchini, green beans and pepper.
4
Return to a boil, add pasta, cover and simmer 10 minutes, stirring occasionally, until pasta is tender.
5
Stir in beans.
Recipe sourced from
fandom