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| 3/4 | cup | onion | chopped |
| 2 | each | garlic cloves | minced |
| 1 | tablespoon | vegetable oil | |
| 2 | cans | vegetable stock | (14 1/2 ounces each) |
| 2 | medium | potatoes | cut into 1/2inch cubes |
| 1 1/2 | cups | mixed vegetables | frozen |
| 1 cn Red kidney bean | red kidney beans | (8 3/4 oz), drained | |
| 1 | teaspoon | italian herb seasoning | dried |
| 1 | x | parmesan, parmigiano-reggiano cheese, grated | grated |
In 3-quart saucepan over medium heat sauté onions and garlic in oil 5 minutes.
Add broth and potatoes; bring to boil, reduce heat, cover and cook until potatoes are just tender, about 10 minutes.
Add vegetables, beans and herb seasoning.
Cover and simmer 10 minutes.
Ladle into bowls.
Sprinkle each serving with cheese.
| % Daily Value* | |
| Total Fat 3.0g | 5% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 4.0g | 14% |
| Sugars 3.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 29% | Vitamin C | 18% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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