Pasta Bean Soup Recipe
My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
This recipe is:
Diabetic Friendly
Prep: 10 min.
Cook: 25 min.
Yield: 6 Servings
Ingredients
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese
Directions
In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. Yield: 6 servings.
Nutritional Facts 1-1/3 cups equals 295 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,208 mg sodium, 48 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.
Originally published as Pasta Bean Soup in Country Woman November/December 2002, p36
My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts
This recipe is:
Diabetic Friendly
Prep: 10 min.
Cook: 25 min.
Yield: 6 Servings
Ingredients
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese
Directions
In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. Yield: 6 servings.
Nutritional Facts 1-1/3 cups equals 295 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 1,208 mg sodium, 48 g carbohydrate, 9 g fiber, 13 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 fat.
Originally published as Pasta Bean Soup in Country Woman November/December 2002, p36
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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