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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (210g) Recipe makes 8 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth |
||
| Calories 197 | ||
| Calories from Fat 36 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.0g | 6% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 261mg | 10% | |
| Potassium 608mg | 17% | |
| Total Carbohydrate 33.7g | 11% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 6.4g | ||
| Protein 8.4g | 16% | |
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By: Bev
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You are going to love this one! This soup is chocked full of flavor and you can have it on the table in about 40 minutes. Be good to yourself and add a touch of freshly grated Parmesan cheese to top it off. I hope you will enjoy this recipe as much as I do.
SERVES 8
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
- 3 cups reduced-sodium fat-free chicken broth
- 1 (15 ounce) can cannellini beans or great northern beans, undrained
- 1/4 cup fresh Italian parsley (chopped)
- 1 teaspoon dried basil leaves
- 1/4 teaspoon black pepper
- 4 ounces small shell pasta (uncooked)
- parmesan cheese, freshly grated (optional)
Directions
1
Heat oil in a large pot over medium heat until hot.2
Add onion and garlic to oil.3
Sauté for 5 minutes or until onion is tender.4
Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.5
Bring to a boil over high heat, stirring occasionally.6
Reduce heat to low and simmer, covered for 10 minutes.7
Add pasta.8
Continue to simmer, covered for about 10 minutes or until pasta is tender.9
Garnish with freshly grated Parmesan cheese if you desire.
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- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Twig #2
On Apr 11, 2009
Loved this. I made a couple of changes. I used 2 cans of small dice tomatoes so the dice was smaller (*laugh* hence the name, I guess) and I used 1 can each of pinto, kidney and cannellini beans. I used about 1 tbsp of dried parsley because like many other posters, I didn't have fresh. I also added 2 tsp of oregano and 1 tsp of red pepper flakes, 2 carrots, diced, and 2 ribs of celery, chopped. Then I messed up. I added a cup and a half of uncooked ditalini pasta. That was too much for my liquid — the pasta soaked it right up. I ended up adding another 3 cups of broth (for a total of 6 cups). The result was a wonderful Pasta Fagioli. It's enough to feed an army. Did I mention there are only 2 humans in our household? Thanks for a great recipe.
From: Jayne From Oz
On Jul 11, 2005
This is fantastic! I am feeding six and it is one of the few times they ALL loved a meal! Wouldn't change a thing. Thank you from a very cold Canberra for such a delicious warm meal.
From: kristi hollingshed
On Oct 6, 2003
This is easy, quick and very filling! My husband loves it. Serve it with a salad and good crusty bread--dinner is done!! I will be making this again and again.
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