Directions:
- In large saucepan, bring chicken stock to a boil over medium heat. Add tomatoes, onion and oregano and simmer about 10 minutes. Add beans and continue cooking until onion is tender, about another 10 minutes.
- In blender or food processor, finely chop the garlic and basil. Add olive oil and process until combined. Using a slotted spoon, transfer half the beans and veggies to the basil mixture. Process until smooth, then stir puree back into the soup.
- Cook pasta, reserving 1 cup of cooking water. Stir the pasta into the soup and season with salt and pepper. If the soup is too thick, thin out with the pasta cooking water.
- Garnish with basil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 125.59 Kcal (526 kJ) | ||
| Calories from fat | 15.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 3% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 193.89mg | 8% | |
| Potassium | 108.46mg | 2% | |
| Total Carbs | 19.72g | 7% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 3.8g | 15% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 24.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65.27 Kcal (273 kJ) | ||
| Calories from fat | 8.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 3% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 100.77mg | 8% | |
| Potassium | 56.37mg | 2% | |
| Total Carbs | 10.25g | 7% | |
| Sugars | 1.27g | 10% | |
| Dietary Fiber | 1.98g | 15% | |
| Protein | 3.7g | 14% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 0.6mg | 7% | |
| Calcium | 12.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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