INSTRUCTIONS
In a large stock pot, heat olive oil on medium heat and add carrots, celery, garlic, and onions. Cook until tender-crisp, about 5 minutes. Add canned tomatoes (and their juices), corn, green beans, vegetable broth, vegetable juice, salt, pepper, thyme, basil, and parsley. Simmer on low for 75 minutes, stirring occasionally. Add cannelloni beans and ditalini pasta. Stir and simmer for 15 minutes more, stirring often. Remove from heat, taste, and adjust seasonings as needed. Serve with crusty bread. NOTES Storing: freeze leftovers for 6 months or store in the fridge for up to 7 days. Omit pasta and increase the amount of vegetables for a lower carb version. NUTRITION Serving: 8ozCalories: 129kcalCarbohydrates: 23gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1164mgPotassium: 456mgFiber: 3gSugar: 9gVitamin A: 6313IUVitamin C: 37mgCalcium: 50mgIron: 1mg
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