white bean and veggie soup, with pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.3
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,955.9 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 13.8 g
  • Protein: 21.6 g

View full nutritional breakdown of white bean and veggie soup, with pasta calories by ingredient
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Number of Servings: 4


    Yellow Peppers (bell peppers), 133 grams (about 1)
    Celery, raw, 47 grams (about 1 stalk)
    Onions, raw, 245 grams (1 large)
    Mushrooms, fresh, 159 grams
    Carrots, raw, 153 grams (2 large)
    canned diced tomatoes 14.5 oz can
    *Cannelini Beans, 272 gram (1 15 oz can, drained)
    *pasta, whole wheat (uncooked), 71 gram(s) (2.5 oz)
    Spinach, frozen, 233 grams (8 oz)
    Chicken Broth or Bouillon, 4 cup (8 fl oz)
    garlic ( a few cloves)
    herbs and spices of your choice (italian or mexican perhaps)


dice and sauté veggies. Mix in herbs to toast. add tomatoes and broth. bring to boil and simmer for a couple of minutes. add pasta (i break up left over vermicelli or spaghetti). cook until pasta is tender. Add frozen spinach.
optional - top with parmesan in bowl.

Serving Size: 4 big bowls

Number of Servings: 4

Recipe submitted by SparkPeople user MAMAWHYTE.

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