Bean and Pasta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup of uncooked pasta2 celery ribs, thinly sliced2 med carrots, thinly sliced1 med onion, chopped1 clove garlic, minced1 tlbsp olive oil2 cups water1 can (14 /12 oz) diced tomatoes, undrained1 tsp dried basil1/2 tsp dried rosemary1/4 tsp salt1/8 tsp pepper1 cup reduced sodium chicken broth1 can (15 oz) white kidney or cannellini beansrinsed and drained2 cups of fresh spinach1/4 cup shredded parmesan cheese
cook pasta according to package directions. Meanwhile, saute celery, onions, carrots and garlic in oil for 5 min. Stir in water, tomatoes, broth, rosemary, basil, salt, pepper. Bring at boil. Reduce the heat, cover and simmer for 10 minutes or until carrots are tender.
Drain pasta, stir into vegetable mixture. Add beans. Heat through. Stir in spinach. Cook until spinach is wilted about 2 mintues. sprinkle with parmesan cheese.
Serving Size: 1 1/2 cups
Drain pasta, stir into vegetable mixture. Add beans. Heat through. Stir in spinach. Cook until spinach is wilted about 2 mintues. sprinkle with parmesan cheese.
Serving Size: 1 1/2 cups
Nutritional Info Amount Per Serving
- Calories: 206.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,142.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 9.6 g
- Protein: 14.5 g
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