SMALL SOUP PASTA RECIPES

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TINY PASTA IN BROTH RECIPE - ITALIAN.FOOD.COM



Tiny Pasta in Broth Recipe - Italian.Food.com image

In Italy this soup is often served with bread for a light supper. Hand round a bowl of grated Parmesan cheese for sprinkling on top. From the book "400 Soups" and posted for ZWT5.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 , 4 serving(s)

Number Of Ingredients 6

5 cups beef stock
3/4 cup small soup pasta, such as stellette
2 ounces roasted red peppers (bottled)
kosher sea salt
fresh ground black pepper
grated parmesan cheese, to serve

Steps:

  • Bring the beef stock to a boil in a large saucepan.
  • Add salt and pepper to taste, then drop in the soup pasta.
  • Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
  • Stir often during cooking to prevent the pasta shapes from sticking together.
  • Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
  • Taste the soup and adjust the seasoning.
  • Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

Nutrition Facts : Calories 88.2, FatContent 1, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 1172.9, CarbohydrateContent 13.7, FiberContent 0.7, SugarContent 0.3, ProteinContent 5.8

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

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

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