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Ингредиенты
- 1/4 c. Onion, diced
- 2 pkt Instant chicken broth and seasoning
- 2 x Cloves garlic, chopped
- 1Â 1/2 c. Zucchini, thinly sliced
- 1/2 c. Carrot, thinly sliced
- 1/2 c. Tomato, minced seeded
- 1 tsp Fresh parsley, minced
- 1/4 tsp Dry basil
- 1/8 tsp Pepper
- 4 ounce Canned kidney beans, liquid removed
- 1 c. Elbow macaroni, cooked
- 2 tsp Parmesan cheese, grated
Инструкции
- In 1 1/2-qt nonstick saucepan combine onion, broth mix, and garlic; cook, stirring occasionally, till onion is translucent/soft. Add in remaining ingredients except kidney beans, macaroni, and cheese and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 min.
- Add in 2 c. water and bring to a boil. Reduce heat to medium, cover, and cook till vegetables are soft, about 20 min. Using a slotted spoon, remove about 1/2 c. vegetables from saucepan. Puree in blender in two batches. Return to saucepan, add in reserved vegetables, kidney beans, and macaroni, and heat. Top each serving with half of the cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 346g | |
| Recipe makes 2 servings | |
| Calories 547 | |
| Calories from Fat 28 | 5% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1390mg | 58% |
| Potassium 843mg | 24% |
| Total Carbs 107.19g | 29% |
| Dietary Fiber 9.3g | 31% |
| Sugars 8.66g | 6% |
| Protein 21.82g | 35% |
