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|Dried white navy beans||1 Cup (16 tbs)|
|Whole wheat pasta||1⁄2 Cup (8 tbs) (Shells Or Elbow Macaroni)|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Carrots||2 Medium, chopped|
|Celery stalks||2 , chopped|
|Potatoes||2 , peeled and cubed|
|Tomatoes||4 , cubed|
|Zucchini||1 Small, cubed|
|Fresh green beans||1⁄2 Pound, sliced|
|Freshly ground black pepper||1 Teaspoon (Or To Taste)|
|Water||8 Cup (128 tbs)|
|Dried basil||1 Tablespoon|
|Whole garlic||1 Clove (5 gm)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 1936 Calories from Fat 397
% Daily Value*
Total Fat 45 g70%
Saturated Fat 10.3 g51.5%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 732.8 mg30.5%
Total Carbohydrates 322 g107.4%
Dietary Fiber 75.7 g302.9%
Sugars 39.9 g
Protein 91 g181.8%
Vitamin A 534.1% Vitamin C 335.9%
Calcium 142.7% Iron 201.7%
*Based on a 2000 Calorie diet
Discard water and add fresh water.
Cook according to package instructions, omitting salt.
Cook pasta according to package instructions, omitting salt.
Drain and set aside.
Heat oil in a large, heavy pan over medium-high heat.
Add onion, garlic, carrots and celery.
Saute until onion is translucent.
Add potatoes, tomatoes, zucchini, green beans, pepper and water.
Reduce heat and simmer 30 minutes.
Add navy beans and pasta.
Add more water if soup is too thick.
In a blender or the work bowl of a food processor fitted with a metal blade, process basil, 1 whole clove of garlic and 1 cup of soup from the pot until smooth.
Return this mixture to the soup, mix well and serve hot.
Top each serving with a sprinkling of Parmesan cheese.