Quick Pasta & Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
13.25 oz box whole wheat elbow macaroni1 T. olive oil1 med. zucchini, diced4 cloves garlic, minced2 - 15oz. cans navy beans (or Northern)1 - 28 oz. can crushed tomatoes1 - 6oz can tomato paste1 T. salt-free garlic & herb spice blend2 t. paprika1 T. italian seasoning3 c. water2 T. finely chopped fresh parsleysalt & pepper to taste
1. cook pasta according to pkg. directions, drain.
2. While pasta is cooking, heat oil in large soup pot or dutch oven. Saute zucchini & garlic in over med. heat, about 2 min.
3. Add remaining ingredients except the parsley. Bring soup to a boil, reduce heat and simmer for about 10 min., covered.
4. When pasta is done, add it to the soup along wtih the parsley. If soup is too dense, add more water. Season to taste with salt & pepper.
Makes about 4 quarts soup, or ten 1.5 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user PIANOMOM33.
2. While pasta is cooking, heat oil in large soup pot or dutch oven. Saute zucchini & garlic in over med. heat, about 2 min.
3. Add remaining ingredients except the parsley. Bring soup to a boil, reduce heat and simmer for about 10 min., covered.
4. When pasta is done, add it to the soup along wtih the parsley. If soup is too dense, add more water. Season to taste with salt & pepper.
Makes about 4 quarts soup, or ten 1.5 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user PIANOMOM33.
Nutritional Info Amount Per Serving
- Calories: 261.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 594.4 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 11.4 g
- Protein: 10.6 g
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