Name: Pasta Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 1 large onion, chopped; 1 large carrot, chopped; 1 celery rib, chopped; 2 tablespoons olive oil; 3 garlic cloves, minced; 4 cups vegetable or chicken broth; 3/4 cup uncooked small pasta shells; 2 teaspoons sugar; 1-1/2 teaspoons Italian seasoning; 1/4 teaspoon crushed red pepper flakes; 2 cans (15 ounces each) cannellini beans, rinsed and drained; 1 can (28 ounces) crushed tomatoes; 3 tablespoons grated Parmesan cheese

My family loves this soup during our cold New England winters. It's very thick and hearty.—Beverly Ballaro, Lynnfield, Massachusetts

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Pasta Bean Soup

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Yield:6 servings

Prep:10 min

Cook:25 min

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Ingredients

1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 tablespoons grated Parmesan cheese

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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.

Nutrition Facts

1-1/3 cups: 277 calories, 6g fat (1g saturated fat), 2mg cholesterol, 928mg sodium, 45g carbohydrate (10g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 1 lean meat, 1 very lean meat, 1 fat.

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