Col's Navy Bean Garden Soup
- Number of Servings: 5
Ingredients
1 c. dried Bob's Red Mill Navy Beans (475g when cooked)3/4 c. Delallo Organic Penne Rigate whole wheat2 tsp Kirkland Extra Virgin Olive Oil3 medium size Garlic cloves (crushed)1 c. chopped onion1 medium celery stalk (diced)1 medium carrot (diced)822 g. Hunts No Salt Added Diced Tomatoes2 c. Pacific Organic Low Sodium Chicken Broth75 g. Dole Organic Baby Spinach1 tsp. ground Oregano1 tsp. ground black pepper
Soak beans overnight and cook as directed on pkg.
Also cook pasta al dente as directed on pkg.
Drain both and put in soup pot
Meanwhile, warm the oil and saute the garlic, onion, celery, and carrot till tender. Put into soup pot and add the remaining ingredients. Bring to a simmer, and cook 10-15 minutes.
Serving Size: makes about 5 servings, 1 1/2 cup each
Also cook pasta al dente as directed on pkg.
Drain both and put in soup pot
Meanwhile, warm the oil and saute the garlic, onion, celery, and carrot till tender. Put into soup pot and add the remaining ingredients. Bring to a simmer, and cook 10-15 minutes.
Serving Size: makes about 5 servings, 1 1/2 cup each
Nutritional Info Amount Per Serving
- Calories: 419.8
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 90.2 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 18.2 g
- Protein: 23.6 g
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