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Pasta & Kidney Bean Soup

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Submitted by jolaford

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 118
CUP ML RED ONION
chopped
1 1
CAN CAN TOMATOES
whole *
4 946
CUPS ML CHICKEN BROTH
1 237
CUP ML PASTA *
1 15
TABLESPOON ML OREGANO
chopped
½ 2.5
TEASPOON ML OREGANO
dried
0.6
TEASPOON ML RED PEPPER FLAKES
crushed
1 1
EACH EACH GARLIC CLOVES
crushed
1 1
CANS CANS RED KIDNEY BEANS *
2 3E+1
TABLESPOONS ML PARMESAN CHEESE

Directions

Spray 3-quart nonstick saucepan with non-stick cooking spray.

Cook onion in saucepan over medium heat about 10 minutes, stirring frequently, until onion is tender.

Stir in and break up tomatoes. Stir in broth, rosamarina, oregano, red pepper and garlic.

Heat to boiling; reduce heat.

Cover and simmer about 20 minutes, stirring occasionally, until rosamarina is tender.

Stir in beans.

Simmer uncovered about 10 minutes or until beans are hot.

Sprinkle with cheese and parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 287g (10.1 oz)
Amount per Serving
Calories 168 21% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 386mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 6%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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