“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.”
This recipe is:
Nutritional Analysis: 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.
Originally published as Bean and Pasta Soup in
Light & Tasty
February/March 2006, p61
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013