Directions:
- In a Dutch oven or large saucepan, saute onion in oil until tender. Stir in the carrots, celery, garlic, salt, oregano, basil and pepper. Cover and cook for 8 minutes. Add the water, tomato puree, beans, green pepper and wine, if desired; cover and simmer for 15 minutes.
- Add the tomatoes, parsley and sugar; cover and simmer 15 minutes longer or until vegetables are tender. Sprinkle with Parmesan cheese. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.45 Kcal (496 kJ) | ||
| Calories from fat | 48.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 8% | |
|---|---|---|---|
| Sodium | 481.55mg | 20% | |
| Potassium | 548.2mg | 12% | |
| Total Carbs | 15.25g | 5% | |
| Sugars | 6.97g | 28% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 33mg | 55% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 61mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.09 Kcal (180 kJ) | ||
| Calories from fat | 17.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 8% | |
|---|---|---|---|
| Sodium | 175.2mg | 20% | |
| Potassium | 199.44mg | 12% | |
| Total Carbs | 5.55g | 5% | |
| Sugars | 2.53g | 28% | |
| Dietary Fiber | 1.41g | 16% | |
| Protein | 1.14g | 6% | |
| Vitamin C | 12mg | 55% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 22.2mg | 6% | |
* 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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