Bean and Pasta Soup

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.

Photo by Barb D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

5

servings

Ingredients

  • 1

    * 1 cup uncooked small pasta

  • 2

    * 2 celery ribs, thinly sliced

  • 2

    * 2 medium carrots, thinly sliced

  • 1

    * 1 medium onion, chopped

  • 1

    * 1 garlic clove, minced

  • 1

    * 1 tablespoon Crisco® Pure Olive Oil

  • 2

    * 2 cups water

  • 1

    * 1 can (14-1/2 ounces) diced tomatoes, undrained

  • 1-1/4

    * 1-1/4 cups reduced-sodium chicken broth or vegetable broth

  • 1

    * 1 teaspoon dried basil

  • 1/2

    * 1/2 teaspoon dried rosemary, crushed

  • 1/4

    * 1/4 teaspoon salt

  • 1/8

    * 1/8 teaspoon pepper

  • 1

    * 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

  • 2

    * 2 cups shredded fresh spinach

  • 1/4

    * 1/4 cup shredded Parmesan cheese, optional

Directions

* Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots, onion and garlic in oil for 5 minutes. 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 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.

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