Bean and Pasta Soup

30 minutes Prep: 10 minutes Cook: 20 minutes

220 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1 1/2	cups	vegetable stock
1	cup	tomatoes, stewed, canned
4 1/2	ounces	pasta, elbow macaroni	small, uncooked
14	ounces	red kidney beans	rinsed, drained
1	cup	spinach, frozen	thawed, chopped
1/2	teaspoon	oregano leaves
1/2	teaspoon	basil
3/4	ounce	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes.

Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.)

Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese.

Each serving provides: 2 Proteins; 1 Vegetable, 1 1/2 Breads, 5 Optional Calories Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol

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Nutrition Facts

Serving Size 309g

Amount per Serving

Calories 220 12% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 974mg	41%
Total Carbohydrate 38.0g	13%
Dietary Fiber 9.0g	37%
Sugars 4.0g
Protein 12.0g	24%

Vitamin A	90%		Vitamin C	13%
Calcium	12%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Grandpa's Pasta Sauce

The sauce was too much like spagetti sauce. I cooked the pork chops in the sauce for hours and it was tender, but the pork flavor was diminished; I would prefer to taste the pork more.

Reviewed by ZELLNER1