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Tomato-Vegetable-Pasta Stoup

2 faves
Nutrition per serving    (USDA % daily values)
CAL
511
FAT
41%
CHOL
22%
SOD
39%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 zucchini, grated with the large side of a box grater

2 carrots, peeled and grated

1 onion, chopped

4 ribs celery, chopped

1 bay leaf, fresh or dried

Salt and pepper

1 can chickpeas (15 ounces)

2 roasted red peppers, chopped

1 can crushed tomatoes (28 ounces)

4 cups vegetable or chicken stock

1/2 pound whole wheat penne pasta

1/4 cup store-bought pesto sauce, available in the refrigerated case at the grocery store

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