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Bean and Pasta Soup

Name: Bean and Pasta Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings.
Cuisine: Europe, Italian
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

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Test Kitchen Approved

Total Time

Prep: 20 min. Cook: 30 min.

Makes

5 servings

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. —Maria Gooding, St. Thomas, Ontario

Bean and Pasta Soup Recipe photo by Taste of Home

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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

Directions

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.
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.

Bean and Pasta Soup

Total Time

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