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Italian Pasta And Bean Soup Recipe
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Canned vegetable broth/Chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Canned cannellini beans||15 Ounce, rinsed and drained (1 Can)|
|Canned red kidney beans||15 Ounce, rinsed and drained (1 Can)|
|Dried italian seasoning||1 1⁄2 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Ditalini||6 Ounce, uncooked (Small Tubular Pasta)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2376 Calories from Fat 388
% Daily Value*
Total Fat 44 g67.6%
Saturated Fat 14.2 g71.2%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 5022.4 mg209.3%
Total Carbohydrates 394 g131.5%
Dietary Fiber 81.2 g324.9%
Sugars 32.3 g
Protein 121 g242.8%
Vitamin A 530.2% Vitamin C 266.3%
Calcium 131.9% Iron 166.2%
*Based on a 2000 Calorie diet
Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
Add vegetable broth and next 7 ingredients; bring to a boil.
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Add pasta to vegetable mixture.
Cover and cook 10 to 15 minutes or until pasta is tender.
Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.