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Bean and Pasta Soup

Bean and Pasta Soup
“We’re always on the lookout for great, low-fat recipes and this soup fits the bill,” writes Union, Ontario’s Maria Gooding. “Loaded with veggies and pasta, it’s fast, filling and delicious. Once school starts, I make it every week.”
5 ServingsPrep: 20 min. Cook: 30 min.

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) white kidney or 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
© Taste of Home 2013

2 of 2

Bean and Pasta Soup (continued)

Directions (continued)

  • 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. Yield: 5
  • servings.
Nutrition Facts: 1-1/2 cups equals 218 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 588 mg sodium, 35 g carbohydrate, 7 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.
© Taste of Home 2013