WHITE BEAN AND PASTA SOUP
For a taste of Italy in minutes, prepare this simple vegetarian soup. Serve with a hearty whole-grain bread.
Yield serves 4, 1 cup per serving
Number Of Ingredients 6
Steps:
- In a large saucepan, stir together the broth, beans, tomatoes, and oregano. Bring to a boil over medium heat.
- Stir in the pasta. Cook, partially covered, for 7 minutes, or until the pasta is just cooked through. Serve sprinkled with the Parmesan.
- If you expect to have leftovers, you may want to save the liquid you drain from the tomatoes. When the soup is refrigerated, the pasta will tend to absorb the liquid. The tomato liquid is good for returning the leftovers to the proper soupy consistency. You can also use water or more broth.
- Substitute a can of no-salt-added mixed beans, rinsed and drained, for the Great Northern beans, and add 1 cup frozen green beans to the mix. You'll have enough soup for five one-cup servings.
- (Per Serving)
- Calories: 158
- Total Fat: 1.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 1mg
- Sodium: 131mg
- Carbohydrates: 28g
- Fiber: 8g
- Sugars: 3g
- Protein: 9g
- Dietary Exchanges
- 1 1/2 Starch
- 1 Vegetable
- 1/2 Very Lean Meat
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love