Directions:
- In a large saucepan, cook bacon and ground beef until well done, breaking up the beef as it cooks. Drain off the grease and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and red pepper flakes. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
- Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.61 Kcal (706 kJ) | ||
| Calories from fat | 55.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 10% | |
|---|---|---|---|
| Cholesterol | 29.59mg | 10% | |
| Sodium | 137.17mg | 6% | |
| Potassium | 361.9mg | 8% | |
| Total Carbs | 15.43g | 5% | |
| Sugars | 3.24g | 13% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 12.23g | 24% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 33.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.45 Kcal (550 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 10% | |
|---|---|---|---|
| Cholesterol | 23.07mg | 10% | |
| Sodium | 106.94mg | 6% | |
| Potassium | 282.13mg | 8% | |
| Total Carbs | 12.03g | 5% | |
| Sugars | 2.53g | 13% | |
| Dietary Fiber | 1.82g | 9% | |
| Protein | 9.53g | 24% | |
| Vitamin C | 3.3mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 8% | |
| Calcium | 26.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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