Name: Quick Pasta e Fagioli Soup
Total time: 25 min
Ingredients: ½ cup ditalini pasta or mini shells; 1 tablespoon olive oil; 1 cup diced onion; ¾ cup diced carrot; ¾ cup diced celery; 1 tablespoon minced fresh garlic; 1 bay leaf; 1 sprig fresh rosemary; ½ teaspoon salt; ¼ teaspoon crushed red pepper; 1 Parmesan rind (optional); 1 (32 fluid ounce) container low-sodium vegetable broth; 1 (14 ounce) can no-salt-added diced tomatoes; 1 (15 ounce) can white beans, rinsed

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Directions

Step 1
Cook pasta according to package instructions; drain and set aside.

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Step 2
Meanwhile, heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, bay leaf, rosemary, salt, crushed red pepper, and Parmesan rind, if using; cook until fragrant, about 30 seconds.
Step 3
Stir in broth and tomatoes with their juice; bring to a simmer. Stir in beans and cook until heated through, about 5 minutes.
Step 4
Discard the bay leaf, rosemary sprig, and Parmesan rind, if using. Stir in the cooked pasta.

Nutrition Facts

Serving Size:

about 2 cups

Per Serving:

227 calories; protein 10g; carbohydrates 41g; dietary fiber 10g; sugars 9g; fat 5g; saturated fat 1g; potassium 754mg; sodium 756mg.

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Quick Pasta e Fagioli Soup

Print Options

Ingredients

Directions

Nutrition Facts