Pasta e Fagioli Soup (Pasta and Bean Soup)
- Number of Servings: 8
Ingredients
1/2 c. white navy beans, prepared as directed28 oz. diced tomatoes1 medium baby zucchini, chopped1/2 c. white onion, diced1 tsp. minced garlic1 c. dry whole-wheat tube-shaped pasta or shells1 chicken bouillon cube2 c. waterOlive oil1/4 tsp. red pepper flakes1/4 tsp. dried oreganoSaltPepper
1. Heat olive oil over medium heat in a large pot. Add onion, zucchini, and red pepper flake until onion becomes translucent (stir occasionally). Season with salt and pepper to taste. Add garlic and cook for 1-2 minutes more.
2. Add tomatoes, bouillon cube, water, oregano, beans, and pasta. Cook over low heat until pasta is cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user COKEWITHDRAWAL.
2. Add tomatoes, bouillon cube, water, oregano, beans, and pasta. Cook over low heat until pasta is cooked.
Number of Servings: 8
Recipe submitted by SparkPeople user COKEWITHDRAWAL.
Nutritional Info Amount Per Serving
- Calories: 83.2
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 279.9 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 3.5 g
- Protein: 3.4 g
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