Bean Soup with Pasta
A hearty, filling and tasty low fat soup.
1 cup diced tomatoes
3 oz sea shell pasta
2 cups vegetable broth
0.12 tsp pepper
1/2 tbsp basil
1/4 tsp salt
1/4 tsp rosemary
1 tbsp olive oil
2 <span class="measurestring" title="strip (4" long)">strips</span> celery
1 clove garlic
1 small onion
2 cups spinach
2 <span class="measurestring" title="cup (8 fl oz)">cups</span> water
2 cups white beans
Cook pasta according to package directions.
Thinly slice carrots, and celery. Chop onion and mince garlic (or use garlic press).
In large non-stick pan sauté the carrots, celery, onion and garlic in oil. Sauté until kind of tender, about 5 minutes.
Stir in the water, broth, tomatoes, basil, rosemary, salt and pepper.
Bring to a boil, reduce heat; cover and simmer 10 minutes.
Drain pasta; stir into vegetable mixture.
Add the beans; heat through. Stir in spinach, cook until spinach is wilted, about 2 minutes. Sprinkle with Parmesan cheese if desired.
Tip: you can cook your own beans from dry ahead of time. It's not necessary but extra rinsing may aid in digestion.
in 1 serving of Bean Soup with Pasta.
, 69% carbs, 18% protein.
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