Italian Pasta And Bean soup

By momy

Healthy soups

Ingredients

• 1 Tbsp plus 2 tsp extra virgin olive oil
• 1 medium onoin, chopped
• 2 Tbsp minced garlic
• 6 c reduced -sodium chicken broth
• 1 1/2 c farfallini (small bowtie pasta), tubettini or other small pasta
• 2 cans (about 15 oz each) cannellini beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes in juice
• 1/2 c chopped parsley
• 1/4 c grated parmesan

Details

Servings 9
Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

Heat 1 Tbsp of the oil in a 3- qt saucepan over medium- high heat. Add onion and saute' 5 minutes or until light golden. Add garlic and cook, stirring for 1 minute.
Add broth broth and bring to a boil. Add pasta and cook 5 minutes.
Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
Stir in parsley, cheese and remaining 2 tsp oil.

Per serving; 228 cal 10g pro, 33g car, 7 g fiber, 6g fat (1 g sat fat) 3 mg chopl, 861 mg sod