Contributed By: trina
1,000 Lowfat Recipes
Good, fast and easy!
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Italian
Special Features: Vegetarian
Nutrition Content: High Fiber
Meal Type: Soups & Stews
Ingredients
1 1/2 tsp Olive oil
1 cup Chopped onions
1 clove Garlic, minced
1 Rib celery, chopped
1 Carrot, chopped
2 cups Canned white beans, such as cannellini or Great Northern, drained and rinsed
1 (14 1/2 oz) can recipe-ready diced tomatoes, drained
2 tbsp Chopped fresh parsley
4 cups Reduced-sodium, chicken broth
1/2 tsp Dried rosemary
1/2 tsp Dried sage
1/2 tsp Kosher salt
1/4 tsp Freshly ground pepper
1/3 cup Uncooked small, shaped pasta
Preparation
1. Heat the oil in a large, heavy bottomed soup pot. Add onions, garlic, celery and carrot. Cook over low to medium heat until the carrrots soften, about 10 minutes. Keep the pot covered between stirrings.
2. Slightly crush the beans between your fingers as you drop them into the pot. Stir in the remaining ingredients except for the pasta. Bring to a simmer and cook, covered, 10 minutes.
3. Stir in the pasta and continue to simmer until the pasta is cooked through, about 10 minutes more.
Cook's Notes
Nutrition Information
Calories: 252
;
Total Fat: 3.8g
;
Saturated Fat: 0.4g
;
Polyunsaturated Fat: 0.4g
;
Carbohydrates: 36.4g
;
Protein: 18.2g
;
Vitamin A: 3788 IU
;
Vitamin C: 20 mg
;
Calcium: 82 mg
;
Sodium: 844mg
;
Iron: 3 mg
;
Fiber: 8g