white bean and veggie soup, with pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
Yellow Peppers (bell peppers), 133 grams (about 1)Celery, raw, 47 grams (about 1 stalk)Onions, raw, 245 grams (1 large)Mushrooms, fresh, 159 grams Carrots, raw, 153 grams (2 large)canned diced tomatoes 14.5 oz can*Cannelini Beans, 272 gram (1 15 oz can, drained)*pasta, whole wheat (uncooked), 71 gram(s) (2.5 oz)Spinach, frozen, 233 grams (8 oz)Chicken Broth or Bouillon, 4 cup (8 fl oz) garlic ( a few cloves)herbs and spices of your choice (italian or mexican perhaps)
dice and sauté veggies. Mix in herbs to toast. add tomatoes and broth. bring to boil and simmer for a couple of minutes. add pasta (i break up left over vermicelli or spaghetti). cook until pasta is tender. Add frozen spinach.
optional - top with parmesan in bowl.
Serving Size: 4 big bowls
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAWHYTE.
optional - top with parmesan in bowl.
Serving Size: 4 big bowls
Number of Servings: 4
Recipe submitted by SparkPeople user MAMAWHYTE.
Nutritional Info Amount Per Serving
- Calories: 249.3
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,955.9 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 13.8 g
- Protein: 21.6 g
Member Reviews