Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
23
High
Nutrition per serving
Calories282.7 kcal (14%)
Total Fat2.4 g (3%)
Carbs54.1 g (21%)
Sugars11.1 g (12%)
Protein13.7 g (27%)
Sodium1537.9 mg (77%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cook the pasta until al dente and set aside.
Step 2
Chop the carrots, celery, onion, and garlic and cook in a bit of oil for a few minutes.
Step 3
Dice the beet and add to the pot, cooking for 7-8 minutes.
Step 4
Add the red beans and tomatoes, cooking for 5 minutes.
Step 5
Add the vegetable broth and simmer until the carrots are soft.
Step 6
Serve by portioning out the pasta into bowls and then ladling over the soup.
Notes
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