Bean and Pasta Soup

  Soups

We’re always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it’s fast, filling and delicious. Once school starts, I make it every week.

Bean and Pasta Soup

Average Rating: 4.25

TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 5 servings.

Ingredients

  • 1 cup uncooked small pasta
  • 2 celery ribs, thinly sliced
  • 2 medium carrots, thinly sliced
  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1-1/4 cups reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 2 cups shredded fresh spinach
  • 1/4 cup shredded Parmesan cheese, optional

Instructions

  • 1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. Stir in the water, tomatoes, broth, basil, rosemary, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
  • 2. 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.

Nutrition Facts

1-1/2 cups: 218 calories, 5g fat (1g saturated fat), 3mg cholesterol, 588mg sodium, 35g carbohydrate (7g sugars, 7g fiber), 9g protein.
Diabetic Exchanges:
2 vegetable, 1-1/2 starch, 1 lean meat.

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