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Rustic Italian Pasta & Bean Soup

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Submitted by donnad

YIELD

4 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CARROTS
sliced
½ 118
CUP ML GREEN BELL PEPPERS
chopped
2 2
CLOVES CLOVES GARLIC
crushed *
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
1 ¾ 414
CUPS ML WATER
28 809.2
OUNCES ML/G TOMATOES
crushed
15 433.5
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
prefer cannellini
15 433.5
OUNCES ML/G RED KIDNEY BEANS
1 ½ 7.5
TEASPOONS ML ITALIAN SEASONING
dried *
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
¼ 1.3
TEASPOON ML BLACK PEPPER
6 173.4
OUNCES ML/G PASTA
½ 118
CUP ML PARMESAN CHEESE
freshly grated

Directions

Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.

Add onion and next 3 ingredients; sauté until veggies are crisp-tender.

Add vegetable broth and next 7 ingredients; bring to a boil.

Reduce heat to low; cover and simmer 20 min, stirring occasionally.

Add pasta to vegetable mixture.

Cover and cook 10 to 15 min or until pasta is tender.

Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 753g (26.6 oz)
Amount per Serving
Calories 573 15% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 800mg 33%
Total Carbohydrate 31g 31%
Dietary Fiber 19g 74%
Sugars g
Protein 61g
Vitamin A 131% Vitamin C 68%
Calcium 31% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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