White Bean and Tomato Soup
Servings
72 cups each
Ingredients
Instructions
  1. Heat oil in large soup pot over medium heat. Add onion and cook 5 minutes.
  2. Add carrot, garlic, pepper, and oregano. Cook another 5 minutes.
  3. Add the kale and cook until it just wilts, about 3-5 minutes.
  4. Add the crushed tomatoes, broth, water, beans and crushed red pepper. Bring to a boil.
  5. Reduce to low heat and simmer for 5-10 minutes. Add pasta and cook additional 5-10 minutes until pasta is cooked al dente.
  6. Serve warm.
Recipe Notes

Use any type of pasta.  Smaller pieces work best in this recipe.

Try whole wheat or legume-based pasta for increased fiber content.

Stays in the refrigerator up to 4 days.
Nutrition Facts
White Bean and Tomato Soup
Amount Per Serving
Calories 361 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
Sodium 1254mg 52%
Potassium 1292mg 37%
Total Carbohydrates 67g 22%
Dietary Fiber 15g 60%
Sugars 8g
Protein 20g 40%
Vitamin A 165%
Vitamin C 42%
Vitamin D0%
Calcium 15%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.
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