Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 onion, chopped3 gloves garlic, chopped2 stalks celery with leaves, chopped3 carrots, chopped1 teaspoon dried basil1 teaspoon dried rosemary1/4 teaspoon crushed red pepper1/4 teaspoon dried rubbed sage5 cups chicken broth1 14.5 ounce can diced tomatoes, with juices1 14.5 ounce can kidney beans, drained and rinsed1 14.5 ounce can chickpeas, drained and rinsed1 cup egg noodles
In a large soup pot, heat olive oil over moderately high heat, then sauté onion, garlic, celery and carrots until onion is translucent. Add basil, rosemary, crushed red pepper, sage, and chicken broth. Stir in tomatoes, kidney beans, chickpeas, and egg noodles. Raise heat, bring soup to a boil, then reduce and simmer until egg noodles are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user HPEHLING.
Number of Servings: 8
Recipe submitted by SparkPeople user HPEHLING.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 2.8 g
- Cholesterol: 4.5 mg
- Sodium: 637.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 5.6 g
- Protein: 5.4 g
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