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Pasta and Bean Soup Recipe
|Olive oil||1 1⁄2 Tablespoon|
|Onions||1 Cup (16 tbs), diced|
|Diced celery||1⁄2 Cup (8 tbs) (1 Large Outer Rib)|
|Garlic||1 Clove (5 gm), minced|
|Plum tomatoes||4 Large, blanched and chopped|
|Uncooked white kidney beans||6 Ounce, rinsed and soaked overnight according to package directions, then drained|
|Green bell peppers||1⁄2 Cup (8 tbs), chopped|
|Uncooked ditalini||1 1⁄2 Ounce (Small Tube Macaroni)|
|Chopped basil||1 Tablespoon|
|Grated cheese||2 Ounce (Parmesan Or Romano)|
Serving size: Complete recipe
Calories 922 Calories from Fat 368
% Daily Value*
Total Fat 41 g63.7%
Saturated Fat 13.1 g65.3%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 3513.8 mg146.4%
Total Carbohydrates 100 g33.3%
Dietary Fiber 18.9 g75.6%
Sugars 11.6 g
Protein 43 g85.5%
Vitamin A 89.9% Vitamin C 195.2%
Calcium 81.9% Iron 37.2%
*Based on a 2000 Calorie diet
Add tomatoes and cook, stirring constantly, for 1 to 2 minutes; add water and kidney beans and bring to a boil.
Reduce heat to medium, cover, and cook until beans are tender, 20 to 30 minutes.
Add zucchini, carrots, green beans, and peppers to soup and stir to combine; cover and cook until vegetables are tender, about 15 minutes.
Stir in ditalini, basil, parsley, and salt; cover and cook until macaroni is just al dente, about 8 minutes.
Serve each portion sprinkled with 1/2 ounce cheese.