Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories199.1 kcal (10%)
Total Fat5.3 g (8%)
Carbs29.3 g (11%)
Sugars7.2 g (8%)
Protein9.2 g (18%)
Sodium481.4 mg (24%)
Fiber7.6 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cube carrot, zucchini, onion and celery; finely chop garlic, cut part of parmasean rind and crush tomatoes
celery stalks3 
canned whole peeled tomatoes400g
zucchini1 
parmesan
carrot1 
onion0.25 
garlic clove1 Step 2
Sautee carrots, zucchini, onion and celery in EVOO for 10 min
CooktopHeat
Potcarrot1 zucchini1 onion0.25 celery stalks3 
extra virgin olive oilStep 3
Add garlic and cook until fragrant, stirring frequently
CooktopHeatPotgarlic clove1 Step 4
Add tomatoes and seasoning; mix well
canned whole peeled tomatoes400g
basil
oregano
rosemary
thymeStep 5
Add a cup of water, parmasean rind, pasta and beans; boil for 10 min or until pasta is cooked, adding more water as needed
CooktopHeatPotparmesan
pasta¼ cup
can beans15 oz
water3 cupsNotes
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