Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 onion, diced
- 2-3 carrots, diced
- 2 stalks celery, diced
- 2 T. olive oil
- 1 box chicken broth (about 4 cups)
- 1 can diced tomatoes with juice (about 2-3 fresh tomatoes)
- 1 can navy or canellini beans, drained and rinsed
- 2/3 cup alphabet pasta
- 1-2 T fresh oregano, basil, and parsley (optional, and to taste)
Directions
Heat olive oil in a large soup pot
Add onions, carrots and celery. Saute for a few minutes until they are softened.
Add chicken broth and diced tomatoes. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes
Add beans and pasta. Return to a boil and cook until pasta is done, about 10 minutes.
If desired, sprinkle with spices before serving and top with parmesan cheese.
Category:Recipes
Category:Healthy Recipes
Category:Soup Recipes
Category:Main Dish Recipes
Category:Pasta Recipes
Category:Tomato Recipes
Category:Carrot Recipes