Col's Navy Bean Garden Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 419.8
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 90.2 mg
- Total Carbs: 75.8 g
- Dietary Fiber: 18.2 g
- Protein: 23.6 g
View full nutritional breakdown of Col's Navy Bean Garden Soup calories by ingredient
Introduction
This was created as a dinner entree with the hope of satisfying my husband's hungry appetite. Success! He loved it, along with a slice of whole grain bread to mop up every last drop. This was created as a dinner entree with the hope of satisfying my husband's hungry appetite. Success! He loved it, along with a slice of whole grain bread to mop up every last drop.Number of Servings: 5
Ingredients
-
1 c. dried Bob's Red Mill Navy Beans (475g when cooked)
3/4 c. Delallo Organic Penne Rigate whole wheat
2 tsp Kirkland Extra Virgin Olive Oil
3 medium size Garlic cloves (crushed)
1 c. chopped onion
1 medium celery stalk (diced)
1 medium carrot (diced)
822 g. Hunts No Salt Added Diced Tomatoes
2 c. Pacific Organic Low Sodium Chicken Broth
75 g. Dole Organic Baby Spinach
1 tsp. ground Oregano
1 tsp. ground black pepper
Tips
I didn't want to put a prep time, because the beans get soaked overnight. But basically, its a simple and quick meal to make. And you might want to take a bowl to work the next day.
Directions
Soak beans overnight and cook as directed on pkg.
Also cook pasta al dente as directed on pkg.
Drain both and put in soup pot
Meanwhile, warm the oil and saute the garlic, onion, celery, and carrot till tender. Put into soup pot and add the remaining ingredients. Bring to a simmer, and cook 10-15 minutes.
Serving Size: makes about 5 servings, 1 1/2 cup each
Also cook pasta al dente as directed on pkg.
Drain both and put in soup pot
Meanwhile, warm the oil and saute the garlic, onion, celery, and carrot till tender. Put into soup pot and add the remaining ingredients. Bring to a simmer, and cook 10-15 minutes.
Serving Size: makes about 5 servings, 1 1/2 cup each