Pasta Bean Soup Recipe

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Ingredients:

Serving

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tbsp olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 tsp sugar
1-1/2 tsp italian seasoning
1/4 tsp crushed red pepper flakes
2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained
1 can (28 oz) crushed tomatoes
3 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	219.82 Kcal (920 kJ)
Calories from fat	68.07 Kcal
		% Daily Value*
Total Fat	7.56g	12%
Cholesterol	12.34mg	4%
Sodium	138.65mg	6%
Potassium	505.96mg	11%
Total Carbs	33.72g	11%
Sugars	2.86g	11%
Dietary Fiber	7.51g	30%
Protein	8.01g	16%
Vitamin C	19.6mg	33%
Vitamin A	0.1mg	4%
Iron	2.2mg	12%
Calcium	88.5mg	9%

Amount Per 100 g
Calories	84.94 Kcal (356 kJ)
Calories from fat	26.3 Kcal
		% Daily Value*
Total Fat	2.92g	12%
Cholesterol	4.77mg	4%
Sodium	53.58mg	6%
Potassium	195.52mg	11%
Total Carbs	13.03g	11%
Sugars	1.11g	11%
Dietary Fiber	2.9g	30%
Protein	3.1g	16%
Vitamin C	7.6mg	33%
Iron	0.8mg	12%
Calcium	34.2mg	9%

* 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.