Mediterranean Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 235.0
  • Total Fat: 7.0 g
  • Cholesterol: 9.9 mg
  • Sodium: 1,271.3 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 8.0 g
  • Protein: 13.8 g

View full nutritional breakdown of Mediterranean Pasta Soup calories by ingredient
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Number of Servings: 8


    1 tbs olive oil
    1 medium onion, diced
    2 celery stalks, diced
    2 large carrots, peeled and sliced
    2 garlic cloves, minced
    2 vegan vegetable bouillon cubes
    4 c water (or 4c of low fat chicken broth)
    1/4c red wine
    1 can (15oz) white beans, undrained
    1 can (15 oz) red kidney beans, undrained
    1 can (14 oz) diced Italian tomatoes
    1 bay leaf
    1 tsp dried basil
    1/2 tsp oregano
    1 c small shell pasta
    1/4c fresh parsley, chopped
    salt and pepper
    1 c Parmesan Cheese, grated


In a large soup pot, heat the olive oil. Add onions, celery and carrots. Cook over low heat for 5-7 min. Add garlic and cook an additional 1 min. Do not brown any of the vegetables. The celery and carrots will still be firm. Add broth, wine, white beans, kidney beans, tomatoes, bay leaf, basil and oregano. Simmer for 10 min. Add pasta and parsley and cook until the pasta is just cooked. Adjust seasonings with salt and pepper. Bowl it up and add Parmesan Cheese.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user COGNACGIRL.

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Member Ratings For This Recipe

  • One word to describe this soup..YUMMY! And yes, I'll make it again :) Superb! I did add zuchini to it, cause I love my zuchini! - 2/28/09

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