WHITE BEAN SOUP WITH ROSEMARY & PARMESAN

White Bean Soup with Rosemary & Parmesan image

This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

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Ingredients

1 celery rib, sliced
2/3 cup chopped onion
1 medium carrot, chopped
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 to 1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (49 ounces) reduced-sodium vegetable or chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
2/3 cup uncooked small pasta shells
3 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 778mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges