Italian Pasta and Bean Soup
Servings
61 1/2 cups each
Ingredients
Instructions
  1. Heat oil in a large soup pot over medium-high heat. Add the onion and cook 4-5 minutes until soft.
  2. Add the garlic and cook 30-60 seconds until fragrant.
  3. Add the broth and pasta, and bring to a boil. Reduce heat and simmer until pasta is just tender, 8-10 minutes.
  4. Stir in the beans and tomatoes, and cook until heated through, another 2 minutes.
  5. Remove from heat, stir in parsley. Serve warm and top with parmesan.
Recipe Notes

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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