This is the classic Italian soup recipe (pasta and beans in a tomato base), though we've reduced the sodium and swapped in whole-grain pasta. Tailor it to your taste with anchovy and crushed red pepper as desired.

Source: Diabetic Living Magazine


Recipe Summary test

35 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, heat oil over medium-high heat. Add prosciutto; cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels; let drain. Set aside.

  • Add onions, celery, carrot, and garlic to the Dutch oven; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.

  • Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.

  • Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto.

Nutrition Facts

1 cup
235 calories; protein 13g; carbohydrates 34.9g; dietary fiber 8.6g; sugars 6.8g; fat 5.5g; saturated fat 0.8g; cholesterol 1.8mg; vitamin a iu 2122.6IU; vitamin c 18.4mg; folate 19.4mcg; calcium 117.3mg; iron 3.1mg; magnesium 74.7mg; potassium 409.8mg; sodium 490.2mg.

1 vegetable, 2 starch, 1 lean meat, 1/2 fat