Serving size:
4-6
Preparation time:
30 minutes
Total time:
1 1/2 hours Nutrition Facts
Valeur nutritive
Serving Size (611g) /
Portion (611g)
| Amount Per Serving
% Daily Value |
|---|
|
Teneur
% valeur quotidienne |
|---|
| Calories /
Calories250 |
| Fat /
Lipides2.5g | 3% |
|---|
| Saturated /
saturés1g | 5% |
|---|
| Trans /
trans0g |
| Cholesterol /
Cholestérol5mg | 2% |
|---|
| Sodium /
Sodium180mg | 8% |
|---|
| Carbohydrate /
Glucides48g | 17% |
|---|
| Fibre /
Fibres12g | 43% |
|---|
| Sugars /
Sucres12g |
| Protein /
Protéines11g |
| Vitamin D /
Vitamine D0mcg | 0% |
|---|
| Calcium /
Calcium209mg | 15% |
|---|
| Iron /
Fer4mg | 20% |
|---|
| Potassium /
Potassium1059mg | 25% |
|---|
Sodium plays an important role in controlling blood pressure and fluid balance. Eating too much sodium, however, may cause high blood pressure in some people and a harmful buildup of fluid in people living with heart failure.
Learn more about sodium and your health »
There are many ways to include lower sodium alternatives to your daily diet. Registered Dietitian Margaret Brum and Chef David Marcus feature recipes and tips that enhance the flavour of food without the use of salt.
Ingredients
| 1 tsp | Extra Virgin Olive Oil |
| 1 cup | Onion, diced |
| 1 cup | Carrot, diced |
| 2 cloves | Garlic, chopped |
| 1/2 cup | Parsley, chopped |
| 2 cups | Water |
| 1 can | Navy beans |
| 1 cup | Potato, diced |
| 4 cups | No salt vegetable broth |
| 1 cup | Zucchini, diced |
| 1 cup | Cabbage |
| 2 cups | Fresh plum tomatoes |
| 1 | Bay leaf, diced |
| 1 tsp | Dried basil |
| 1 tsp | Dried oregano |
| 1 tsp | Dried thyme |
| 1 cup | Seashell pasta |
| To garnish | Sharp Cheese |
Directions
- Sauté 1 cup chopped onions in 1 tsp of Extra Virgin Olive Oil.
- Add 4 cups of vegetable broth.
- Add 2 cups of water.
- Add in all the vegetables.
- Add 1-2 tbsps of dried herbs and spices.
- Add 3-4 cloves of garlic.
- Bring to a boil and let simmer for 60 minutes.
