Pasta Fagioli Soup
Try this classic Italian pasta fagioli soup made with white beans and whole-wheat pastaPortion Fix Containers: 1 Green 1 Yellow
SERVINGS 8 1 Cup
Ingredients
- 1½ cups dry whole grain small pasta like macaroni or orzo. (4 oz.)
- 2 tsp. olive oil
- 2 cups carrots sliced
- 2 cups celery sliced
- 3 cloves garlic thinly sliced
- 4 cups chicken broth low-sodium organic
- 14.5 oz green beans no salt added
- 15 oz cannellini beans drained, rinsed
- 14.5 oz canned tomatoes
- 2 tbsp canned tomatoes no sugar added
- 9 rosemary fresh sprigs leaves removes and chopped, stems discarded
- salt & pepper to taste; optional
Instructions
- Cook pasta according to package directions. Set aside.
- Heat oil in large saucepan over medium-high heat.
- Add carrot and celery; cook, stirring frequently, for 4 to 5 minutes, or until soft.
- Add garlic; cook, stirring frequently, for 1 to 2 minutes, or until soft.
- Add broth. Bring to a boil. Reduce heat to medium.
- Add green beans, white beans, tomatoes, tomato paste, and rosemary. Season with salt and pepper if desired; gently boil, stirring occasionally, for 8 to 10 minutes.
- Add pasta; cook for 3 minutes. Serve immediately.
Nutrition
Fiber: 6gPotassium: 526mgSodium: 337mgSugar: 6gVitamin A: 5960IUIron: 3mgCalcium: 97mgVitamin C: 14mgProtein: 7gCarbohydrates: 21gCalories: 119kcalFat: 2gSaturated Fat: 1g
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