SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.4
  • Total Fat: 4.3 g
  • Cholesterol: 4.9 mg
  • Sodium: 701.8 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 11.2 g
  • Protein: 12.1 g

View full nutritional breakdown of BEANS AND PASTA calories by ingredient
Report Inappropriate Recipe

BEANS AND PASTA

Submitted by: MKLUCILLE

Introduction

Good Italian low fat soup that will make you say yum. Good Italian low fat soup that will make you say yum.
Number of Servings: 6

Ingredients

    1-small onion chopped
    2-carrots chopped
    2- celery ribs
    1-tab olive oil
    4 oz. can chick peas washed and drained
    2-7oz cans of red kidney beans washed and drained
    3-cups water
    3-cups chicken stock or vegetable broh
    1-7oz can chopped tomatoes
    1-tea. basill
    1.tea parsley if fresh chopped
    1/2 tea chopped rosemary
    1-cups pasta uncooked- whole wheat
    salt and pepper to taste
    i tab. gr Romano Cheese

Directions

Chop the onion, carrots and celery finely. Heat olive oil in large saucepan, add the chopped vegetables and cook over low heat stirring frequently, for 5-7 minutes. Add the chick peas and kidney beans, stir well to mix, then cook for 5 minutes. Stir in the tomato
an water. Cook, stirring, for 2-3 minutes.
Add 2cups chicken stock, the herbs, pepper to taste. Bring to the boil, cover, then simmer gently for 20 min. Pour in the remaining stock, bring to a boil add the pasta . Reduce the heat and simmer, stirring frequently for 7-8 minutes, until the pasta is tender or al dente. Adjust the seasoning. Remove and serve the hot soup with a little grated Romano Cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user MKLUCILLE.






Great Stories from around the Web


Rate This Recipe