BEAN AND PASTA SOUP
We're always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it's fast, filling and delicious. Once school starts, I make it every week. -Maria Gooding, St. Thomas, Ontario
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender. , Drain pasta; stir into vegetable mixture. Add the beans; heat through. Stir in spinach; cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 588mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
WHITE BEAN AND PASTA SOUP WITH SUN-DRIED TOMATOES
I have been making this recipe for so many years I cannot remember where it came from, but it is my favorite soup in the winter. It is delicious and my entire family loves it.
Provided by Babs in Toyland
Categories One Dish Meal
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in enough water to cover by 3 inches.
- Heat oil in a large heavy soup pot over medium heat.
- Add onions, carrots, fennel, garlic, pepper flakes and bay leaves.
- Cover and cook until onions are tender, stirring occasionally, about 10 minutes.
- Add beans and 7 cups stock.
- Increase heat and bring to boil.
- Reduce heat, cover partially and simmer until beans are tender, about 1 hour, 15 minutes.
- (Can be made one day ahead and cover and refrigerate at this point).
- Bring to a simmer before continuing.
- Add pasta and tomatoes to soup.
- Cover partially and simmer until beans and pasta are very tender, adding up to 1 cup stock if too thick, about 15 minutes.
- Add parsley.
- Taste and adjust seasonings with salt.
- Discard bay leaves.
- Ladle soup into bowls.
- Serve, passing cheese seperately.
CROCK POT WHITE BEANS WITH SUN-DRIED TOMATOES
If you don't have sun-dried tomatoes in your cupboard add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor
Provided by TishT
Categories Beans
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except tomatoes and olives in slow cooker.
- Cover and cook on high heat setting 4 to 5 hours or until beans are tender.
- Stir in tomatoes and olives.
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