white bean and veggie soup, with pasta

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
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)
Directions
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.

Servings Per Recipe: 4
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

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