Bean and Pasta Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 206.2
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,142.6 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 9.6 g
- Protein: 14.5 g
View full nutritional breakdown of Bean and Pasta Soup calories by ingredient
Introduction
Great low fat soup. Loaded with veggies and pasta, it's fast, filling and delicious. Great low fat soup. Loaded with veggies and pasta, it's fast, filling and delicious.Number of Servings: 4
Ingredients
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1 cup of uncooked pasta
2 celery ribs, thinly sliced
2 med carrots, thinly sliced
1 med onion, chopped
1 clove garlic, minced
1 tlbsp olive oil
2 cups water
1 can (14 /12 oz) diced tomatoes, undrained
1 tsp dried basil
1/2 tsp dried rosemary
1/4 tsp salt
1/8 tsp pepper
1 cup reduced sodium chicken broth
1 can (15 oz) white kidney or cannellini beans
rinsed and drained
2 cups of fresh spinach
1/4 cup shredded parmesan cheese
Tips
Add one can of chicken breast for more flavor. only adds 50 calories.
Directions
cook pasta according to package directions. Meanwhile, saute celery, onions, carrots and garlic in oil for 5 min. Stir in water, tomatoes, broth, rosemary, basil, salt, pepper. Bring at boil. Reduce the heat, cover and simmer for 10 minutes or until carrots are tender.
Drain pasta, stir into vegetable mixture. Add beans. Heat through. Stir in spinach. Cook until spinach is wilted about 2 mintues. sprinkle with parmesan cheese.
Serving Size: 1 1/2 cups
Drain pasta, stir into vegetable mixture. Add beans. Heat through. Stir in spinach. Cook until spinach is wilted about 2 mintues. sprinkle with parmesan cheese.
Serving Size: 1 1/2 cups