Nutrition info - Recipes
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EmailPasta & Beans Italian Style
A cross between pasta fagioli and minestrone. This soup is hardly a one-hit wonder but it is an easy one-pot wonder. One taste and you'll add it to your recipe repertoire to serve time and time again.
Ingredients
For 8 people
- 2 tablespoon(s) olive oil
- 1 cup(s) onions, chopped
- 3 cloves garlic, minced
- 29 ounce(s) of canned Italian-style stewed tomatoes, undrained
- 3 cup(s) fat free reduced sodium chicken broth
- 15 ounce(s) can cannellini beans or great northern beans, undrained
- 1/4 cup(s) fresh Italian parsley, chopped
- 1 teaspoon(s) dried basil leaves
- 1/4 teaspoon(s) black pepper
- 4 ounce(s) small shell pasta, uncooked
- 1 Parmesan cheese, freshly grated
Directions
Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil; sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over “high” heat, stirring occasionally. Reduce heat to “low” and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you desire.
Ready in 30 min
Nutrition facts
- Kcal: 985.42 kcal
- Fibers (g): 43.15g
- Sodium (mg): 3551.62mg
- Carbs: 169.04g
- Fat: 8.77g
- Saturated fat (g): 1.02g
- Proteins: 52.71g