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Rustic Italian Pasta and Bean Soup Recipe
Serves 8
This simple meatless dinner can be on the table in less than 45 min.
Per Serving: Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17% Ingredients: Vegetable cooking spray
1 tbsp olive oil
1 cup chopped onion
1 cup sliced carrot
1/2 cup chopped green bell pepper
2 cloves garlic, crushed
14 1/2 oz nonfat veg chicken broth, low sod, or vegetable broth
1 3/4 cup water
28 oz canned crushed tomatoes
15 oz cannellini beans, rinsed, drained
15 oz red kidney beans, rinsed, drained
1 1/2 tsp dried italian seasoning
1/2 tsp hot sauce
1/4 tsp pepper
6 oz ditalini pasta, small tubes, uncooked
1/2 cup freshly grated Parmesan cheese
Instructions: 1. Coat a Dutch oven with cooking spray; add oil and place over medium-high heat.
2. Add onion and next 3 ingredients; saute until veggies are crisp-tender.
3. Add vegetable broth and next 7 ingredients; bring to a boil.
4. Reduce heat to low; cover and simmer 20 min, stirring occasionally.
5. Add pasta to vegetable mixture.
6. Cover and cook 10 - 15 min or until pasta is tender.
7. Ladle soup into individual bowls; top each serving with 1 tbsp cheese.
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