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Ingredients
US|METRIC
4 SERVINGS
- 2 cups veggies (your choice, tip: use up all the left over veggies in your fridge at the end of the week!)
- 1 Tbsp. olive oil
- 2 cups vegetable stock
- 15 oz. tomato sauce (or diced tomatoes in juice)
- 1 Tbsp. dried parsley
- salt
- pepper
- 1 cup cooked pasta (I used bowtie pasta)
- 2 Tbsp. fresh basil (add a few minutes before serving)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1100mg46% |
| Potassium470mg13% |
| Protein5g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A25% |
| Vitamin C8% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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