Pasta and Bean Soup

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 372
Fat 9 g
Satfat 1 g
Protein 17 g
Carbohydrate 57 g
Fiber 13 g
Cholesterol 0 mg
Sodium 169 mg

Ingredients

2 cups ditalini or small pasta shells
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, lightly crushed
3 cups tomato sauce
2 cups low-sodium vegetable broth or chicken broth
1 (10 oz.) package frozen broccoli florets, thawed and chopped
1 (10 oz.) package frozen peas
1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed

Preparation

In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes. Drain in a colander.

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta. Serve with cheese toasts (see instructions below), if desired.

Note:

June 2006
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