Rosmary Bean Soup with Pasta
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 173.6
- Total Fat: 9.2 g
- Cholesterol: 7.2 mg
- Sodium: 552.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 4.8 g
- Protein: 4.6 g
View full nutritional breakdown of Rosmary Bean Soup with Pasta calories by ingredient
Introduction
The infused oil is an extra step but makes a big differenceI like to serve this with some of my homemade bread.
Tastes even better as left overs!
The infused oil is an extra step but makes a big difference
I like to serve this with some of my homemade bread.
Tastes even better as left overs!
Number of Servings: 12
Ingredients
-
The Oil:
1/3 cup extra virgin olive oil
2 Tbsp rosemary, finely chopped(dry is fine)
3 cloves garlic, minced
The Soup
2 cups white beans (I like navy)
2 Tbsp extra virgin olive oil
1 Tbsp chopped rosemary (dry is fine)
1/4 tsp hot red pepper flakes
1 onion, medium, diced
2 carrots, diced
1 celery rib, diced
6 cloves garlic, minced or sliced
1/3 cup parsley,chopped (half that if using dry)
32 oz chicken broth
32 oz water
1 15oz diced tomatoes, including juice
1 cup any dry, small pasta
grated romano cheese
Directions
The oil:
warm extra olive oil with rosemary and garlic until garlic begins to color, approx 3 minutes turn off heat and set aside
The soup:
Cover beans with boiling water (just enough to cover them) cover and set aside
Heat oil with rosemary, pepper flakes in large stock pot.
Add onion, carrots, celery and cook until onion softens approx 10 minutes
Stir in garlic and parsley and cook a few more minutes.
Drain beans and add to pot along with tomatoes, broth, and water. Bring to boil, lower heat and cover. simmer approx 2 hours
season to taste
Puree half the soup and add back to pot
cook pasta according to package
Strain rosemary oil
Ladle soup into bowls, add some pasta to each and top with grated romano cheese and a drizzle of rosemay oil.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOMRITZ.
warm extra olive oil with rosemary and garlic until garlic begins to color, approx 3 minutes turn off heat and set aside
The soup:
Cover beans with boiling water (just enough to cover them) cover and set aside
Heat oil with rosemary, pepper flakes in large stock pot.
Add onion, carrots, celery and cook until onion softens approx 10 minutes
Stir in garlic and parsley and cook a few more minutes.
Drain beans and add to pot along with tomatoes, broth, and water. Bring to boil, lower heat and cover. simmer approx 2 hours
season to taste
Puree half the soup and add back to pot
cook pasta according to package
Strain rosemary oil
Ladle soup into bowls, add some pasta to each and top with grated romano cheese and a drizzle of rosemay oil.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MOMRITZ.
