Rotelle noodle, bean and veggie soup/stew

Rotelle noodle, bean and veggie soup/stew
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.1
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 552.9 mg
  • Total Carbs: 30.7 g
  • Dietary Fiber: 8.9 g
  • Protein: 9.5 g

View full nutritional breakdown of Rotelle noodle, bean and veggie soup/stew calories by ingredient
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Introduction

A hearty noodle soup/stew with the possibilty of adding brewer's yeast for nutritional advantages including B vitamins! A hearty noodle soup/stew with the possibilty of adding brewer's yeast for nutritional advantages including B vitamins!
Number of Servings: 8

Ingredients


    *Ronzoni Rotelle Pasta, 2 oz
    *Hunts Diced Tomatoes, 2.5 cup
    *Cannellini beans (white beans), 2 serving
    Beans, red kidney, 2 cup
    *365 Organic Mixed Vegetables, Frozen, 2 cup
    Onions, raw, 1 medium (2-1/2" dia)
    *bay leaves, 3 serving
    *Morton Lite Salt, 0.25 tsp (Optional)
    Olive Oil, 2 tbsp (Optional)
    *Brewer's Yeast, 2 tbsp (Optional)
    Water, tap, 4 cup (8 fl oz)


Directions

First start out with your cutting board, a knife, your white onion, a small to medium skillet, water and olive oil. In order to use less oil, you are going to fill the skillet with both water and oil while sauteing the onions to get them ready for the soup. It is not required that you saute the onions, but it brings the flavor out a whole lot more.

Chop off the ends of the onions first, next run water over the whole rest of the onion. This will help remove the peal. Cut the onion with blade facing away from you first. Next, cut the onion sideways. Finally, turn the onion on its side and cut that way so that it is in small pieces.

Add the chopped onion to your skillet with water and oil on low to medium heat, then open your cans of diced tomatoes and your two cans of beans.

Fill a large pot with water and allow it to boil (possibly a good method is to do this while cutting the onions as well). Add noodles, beans, and frozen vegetables. Add the onions when they are translucent. Also add the diced tomatoes, bay leaves, and any salt you may wish to use.

Once the pasta is finished cooking, the soup is ready to eat. Brewer's yeast may be added over the soup to give additional flavor. (It has a cheese-like, nutty flavor/quality).

Serving Size: Makes about eight bowls of dense soup

Number of Servings: 8

Recipe submitted by SparkPeople user LIL_PINKBUBBLE.

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