Italian Bean Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 758.2 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 7.6 g
- Protein: 10.8 g
View full nutritional breakdown of Italian Bean Soup calories by ingredient
Introduction
A hearty bean soup A hearty bean soupNumber of Servings: 4
Ingredients
-
2 tsp olive oil
1 leek - washed and chopped
1 garlic clove - crushed
2 tsp dried oregano
3/4 cup fresh green beans - trimmed and cut into bite size pieces
15 oz can Cannellini beans - drained and rinsed
1/2 to 1 cup whole wheat pasta spirals
1 quart vegetable stock
8 cherry tomatoes
freshly ground pepper
3 tbsp freshly shredded basil (can substitute 3 tsp dried basil)
Directions
Heat olive oil in a large sauce pan. Add leek, oregano and garlic, cook gently for 5 minutes, stirring occasionaly.
Stir in green beans and cannellini beans. Stir in pasta and add stock.
Bring stock mixture to a boil and then reduce heat to a simmer.
Cook for 12-15 minutes depending on your preference for the pasta tenderness. Stir occasionally.
In a frying pan, dry-fry cherry tomatoes until they soften and the skins begin to blacken. Then cruch tomatoes with the back of a spoon and add to soup.
Season with freshly ground pepper and shredded basil. Stir and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KMORAN99.
Stir in green beans and cannellini beans. Stir in pasta and add stock.
Bring stock mixture to a boil and then reduce heat to a simmer.
Cook for 12-15 minutes depending on your preference for the pasta tenderness. Stir occasionally.
In a frying pan, dry-fry cherry tomatoes until they soften and the skins begin to blacken. Then cruch tomatoes with the back of a spoon and add to soup.
Season with freshly ground pepper and shredded basil. Stir and serve.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KMORAN99.