Italian Pasta and Bean Soup
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Serves6 (1 1/2 cups each)
SWAP ScoreWhat's this?
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.
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