Ingredients
- 2 teaspoons olive oil
- 1 onion small, diced small
- 2 stalks celery tops removed, thinly sliced
- 2 cloves garlic minced
- 1 cup baby carrots in 1/2 inch slices
- 3/4 pound yukon gold potatoes in 1/2 inch dice
- 1 teaspoon dried thyme
- 1/4 teaspoon tarragon dried
- 6 cups vegetable broth
- 1/2 teaspoon salt
- 1 cup pasta dried small
- 1 teaspoon agave syrup
- 16 ounces tomato sauce
- 1 cup frozen peas
Nutrition
- Calories : 370 calories
- Carbohydrate : 67 grams
- Cholesterol : 5 milligrams
- Fat : 6 grams
- Fiber : 11 grams
- Protein : 12 grams
- SaturatedFat : 1.5 grams
- Sodium : 2250 milligrams
- Sugar : 19 grams
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