Italian Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil1 leek - washed and chopped1 garlic clove - crushed2 tsp dried oregano3/4 cup fresh green beans - trimmed and cut into bite size pieces15 oz can Cannellini beans - drained and rinsed1/2 to 1 cup whole wheat pasta spirals1 quart vegetable stock8 cherry tomatoesfreshly ground pepper3 tbsp freshly shredded basil (can substitute 3 tsp dried basil)
Heat olive oil in a large sauce pan. Add leek, oregano and garlic, cook gently for 5 minutes, stirring occasionaly.
Stir in green beans and cannellini beans. Stir in pasta and add stock.
Bring stock mixture to a boil and then reduce heat to a simmer.
Cook for 12-15 minutes depending on your preference for the pasta tenderness. Stir occasionally.
In a frying pan, dry-fry cherry tomatoes until they soften and the skins begin to blacken. Then cruch tomatoes with the back of a spoon and add to soup.
Season with freshly ground pepper and shredded basil. Stir and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KMORAN99.
Stir in green beans and cannellini beans. Stir in pasta and add stock.
Bring stock mixture to a boil and then reduce heat to a simmer.
Cook for 12-15 minutes depending on your preference for the pasta tenderness. Stir occasionally.
In a frying pan, dry-fry cherry tomatoes until they soften and the skins begin to blacken. Then cruch tomatoes with the back of a spoon and add to soup.
Season with freshly ground pepper and shredded basil. Stir and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KMORAN99.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 758.2 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 7.6 g
- Protein: 10.8 g
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