This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices.
Provided by Elle_mnop
Categories Clear Soup
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat.
- Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente.
- Season with salt and pepper to taste and turn off heat. Stir in parsley and serve.
Nutrition Facts : Calories 376.5, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.4, Sodium 1139.2, Carbohydrate 71.3, Fiber 10.8, Sugar 9.2, Protein 15.6
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