Tomato Soup with White Beans and Pasta

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 5.8 g
  • Cholesterol: 3.5 mg
  • Sodium: 784.2 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 8.9 g
  • Protein: 10.9 g

View full nutritional breakdown of Tomato Soup with White Beans and Pasta calories by ingredient
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Number of Servings: 5


    2 Tbsp. olive oil
    2 cloves garlic, finely chopped
    1/4 teaspoon dried oregano
    4 cups (or 2-15 oz. cans) diced, low sodium tomatoes
    3-1/2 cups (or 2 - 14 oz. cans) Swanson fat free, low sodium chicken broth
    4 oz. elbow macaroni, or other small pasta
    2 cups (1-15 oz. can white kidney (cannellini) beans), drained and rinsed
    salt and pepper
    2 Tbsp. finely chopped fresh parsley


1. Warm oil in a large saucepan over med.-high heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add oregano, stir once, then add tomatoes with juice and chicken broth. Bring to a boil.
2. Add pasta, stir, and cook until just tender, abut 8 minutes. Stir in beans, lower heat and simmer until warmed through, about 5 minutes. Season with salt and pepper, stir in parsely and serve. 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user KRENNER7.

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