Italian Pasta and Bean Soup
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Extra Virgin Olive Oil, 2 tbsp Onions, raw, 1 medium (2-1/2" dia) Garlic, 2 clovesCarrots, raw, 1 mediumBeans, navy, 1.5 cupZucchini, 2 cup, slicedBay Leaf, 1 tbsp, crumbled*2 tsp Italian Seasoning, .75 servingTomato Paste, 0.25 cupTortellini, pasta with cheese filling, 0.75 cupParsley, dried, 2 tbsp
Heat olive oil in large soup pot.
Saute onion garlic
Add carrots, water beans zucchini bay leaves, Italian Seasoning and tomato paste.
Bring to Boil then lower heat to a simmer - cover - until carrots and zuchinni are tender.
Add (frozen) tortellini and simmer additional 5 min.
Serving Size: 8-1cup
Saute onion garlic
Add carrots, water beans zucchini bay leaves, Italian Seasoning and tomato paste.
Bring to Boil then lower heat to a simmer - cover - until carrots and zuchinni are tender.
Add (frozen) tortellini and simmer additional 5 min.
Serving Size: 8-1cup
Nutritional Info Amount Per Serving
- Calories: 133.9
- Total Fat: 4.6 g
- Cholesterol: 4.3 mg
- Sodium: 108.2 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.4 g
- Protein: 5.2 g
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