PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE
Steps:
- In a deep pot, saute onion and garlic in olive oil over medium heat.
- Blend the cup of beans with one can water in electric blender until almost smooth.
- Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
- Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
- Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
- Ladle soup into bowls and top with grated cheese (extra).
Nutrition Facts : Calories 262.5 kcal, CarbohydrateContent 46 g, ProteinContent 10 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 46 mg, SodiumContent 623 mg, FiberContent 5.5 g, SugarContent 6 g, ServingSize 1 1/2 cups
PASTA FAGIOLI SOUP (PASTA AND BEANS) - SKINNYTASTE
Steps:
- In a deep pot, saute onion and garlic in olive oil over medium heat.
- Blend the cup of beans with one can water in electric blender until almost smooth.
- Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
- Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.
- Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
- Ladle soup into bowls and top with grated cheese (extra).
Nutrition Facts : Calories 262.5 kcal, CarbohydrateContent 46 g, ProteinContent 10 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 46 mg, SodiumContent 623 mg, FiberContent 5.5 g, SugarContent 6 g, ServingSize 1 1/2 cups
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