Italian Pasta and Bean Soup

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Serves6 (1 1/2 cups each)

SWAP ScoreChoose Rarely

Ingredients Directions Nutrition Facts

Ingredients

1 teaspoon olive oil
2 medium onions, chopped
1 clove garlic, minced
6 cups chicken broth, low-sodium
1 1/2 cups farfalle pasta, uncooked
2 15-ounce cans cannellini beans, drained and rinsed
1 14.5-ounce can diced tomatoes, drained
1/2 cup parsley, chopped
1/4 cup Parmesan cheese, grated

Directions

Heat oil in a large soup pot over medium-high heat. Add the onion and cook 4-5 minutes until soft.
Add the garlic and cook 30-60 seconds until fragrant.
Add the broth and pasta, and bring to a boil. Reduce heat and simmer until pasta is just tender, 8-10 minutes.
Stir in the beans and tomatoes, and cook until heated through, another 2 minutes.
Remove from heat, stir in parsley. Serve warm and top with parmesan.

Recipe Tips

Add 1 bunch of kale for added fiber.

Stays good in the refrigerator up to 4 days.

Use 6 cups of water, and add 1 tablespoon Italian seasoning in place of chicken stock.

Nutrition Facts

Italian Pasta and Bean Soup

Amount Per Serving

Calories 334 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 4mg 1%

Sodium 663mg 28%

Potassium 1238mg 35%

Total Carbohydrates 54g 18%

Dietary Fiber 11g 44%

Sugars 4g

Protein 23g 46%

Vitamin A 15%

Vitamin C 29%

Vitamin D0%

Calcium 16%

Iron 39%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Source: Adapted from Women's Day

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