Name: Vegetable and Pasta Soup
Total time: 4 h 35 min
Ingredients: 1 (15 ounce) can cannellini (white kidney) beans, rinsed and drained; 1 (8 ounce) package fresh button mushrooms, quartered; 1 cup frozen whole kernel corn; 1 cup chopped onion; 1 cup finely chopped carrots; 1 cup coarsely chopped zucchini; 2 cloves garlic, minced; 6 cups unsalted vegetable or chicken stock; 1 (6 ounce) can no-salt-added tomato paste; 2 teaspoons dried Italian seasoning, crushed; ½ teaspoon salt; 1 (9 ounce) package frozen Italian green beans; ½ cup dried multigrain rotini or elbow pasta; 2 tablespoons snipped fresh parsley; 2 tablespoons finely shredded Parmesan cheese

Serving Size:

1 serving

Per Serving:

213 calories; protein 10.2g; carbohydrates 42g; dietary fiber 8.4g; sugars 13.2g; fat 1.4g; saturated fat 0.4g; cholesterol 1.2mg; vitamin a iu 4355.7IU; vitamin c 24.6mg; folate 39.9mcg; calcium 122mg; iron 3.4mg; magnesium 39mg; potassium 832mg; sodium 598.4mg.

Exchanges:

4 vegetables, 1 1/2 starch

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Vegetable and Pasta Soup

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