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Soup: Bean Soup with Pasta
A hearty, filling and tasty low fat soup.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
This recipe includes superfoods such as:
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2 strips celery
1 small onion
1 clove garlic
1 tbsp olive oil
2 cups water
1/2 tbsp basil
1/4 tsp rosemary
1/4 tsp salt
0.12 tsp pepper
2 cups white beans
2 cups spinach
1 cup diced tomatoes
3 oz sea shell pasta
2 cups vegetable broth
Instructions
1. Cook pasta according to package directions.
2. Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press).
3. In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes.
4. Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper.
5. Bring to a boil, reduce heat; cover and simmer 10 minutes.
6. Drain pasta; stir into vegetable mixture.
7. Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
8. Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.
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Serving Size: 6
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 196 kcal | ||
| Fat 2.81 g | ||
| Carbohydrate 34.2 g | ||
| Protein 8.87 g | ||
| Iron 136 mg | ||
| Calcium 55 mg | ||
| Monounsaturated Fat 1.67 g | ||
| Polyunsaturated Fat 0.37 g | ||
| Saturated Fat 0.39 g | ||
| Sodium 352 mg | ||
| Sugar 3.41 g | ||
| Potassium 476 mg | ||
| Vitamin A 139 mcg | ||
| Vitamin C 88 mg | ||
| Fiber 5.8 g | ||
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