SMALL PASTA FOR SOUP RECIPES

Name: Bean and Pasta Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings.
Cuisine: Europe, Italian
Ingredients: 1 cup uncooked small pasta; 2 celery ribs, thinly sliced; 2 medium carrots, thinly sliced; 1 medium onion, chopped; 1 tablespoon olive oil; 1 garlic clove, minced; 2 cups water; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1-1/4 cups reduced-sodium chicken broth or vegetable broth; 1 teaspoon dried basil; 1/2 teaspoon dried rosemary, crushed; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 can (15 ounces) cannellini beans, rinsed and drained; 2 cups shredded fresh spinach; 1/4 cup shredded Parmesan cheese, optional

BEAN AND PASTA SOUP RECIPE: HOW TO MAKE IT

Bean and Pasta Soup Recipe: How to Make It image

We’re always on the lookout for great, low-fat recipes and this pasta soup fits the bill. Loaded with veggies, it’s fast, filling and delicious. Once school starts, I make it every week. —Maria Gooding, St. Thomas, Ontario

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 16

Ingredients

1 cup uncooked small pasta
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/4 cups reduced-sodium chicken broth or vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained
2 cups shredded fresh spinach
1/4 cup shredded Parmesan cheese, optional

Steps:

Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan, saute the celery, carrots and onion in oil for 5 minutes. Add garlic; cook 1 minute longer. 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.

Nutrition Facts : Calories 218 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 588mg sodium, CarbohydrateContent 35g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 vegetable

CHICKEN, VEGETABLES, AND PASTA SOUP RECIPE - FOOD.COM

Chicken, Vegetables, and Pasta Soup Recipe - Food.com image

I love soups and during fall and winter I eat them 3-4 times a week. I always look for tasty, quick, and comforting recipes. This one you can change to whatever veggies you have on hand. But this is my favorite combination.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces boneless chicken breasts
2 tablespoons olive oil
1 medium onion, diced
1 1/2 cups carrots, diced
8 ounces cauliflower florets
4 cups low-sodium low-fat chicken broth
2 teaspoons dried herbs
4 1/2 ounces small shaped pasta
salt and pepper
parmesan cheese (optional)

Steps:

Finely dice the chicken, discarding any skin.
Heat the oil and quickly saute the chicken and vegetables until they are lightly colored.
Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes.
Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.

Nutrition Facts : Calories 367.6, FatContent 15.3, SaturatedFatContent 3.3, CholesterolContent 54.4, SodiumContent 101.8, CarbohydrateContent 33.7, FiberContent 4, SugarContent 5, ProteinContent 23.7

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