• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Pasta and Bean Soup

  • Recipe Submitted by on

Category: Soups, Low Fat, Lentils

 Ingredients List

  • --------------------------------NORMA WRENN--------------------------------
  • 2 ts Vegetable oil
  • 2 ts Garlic; crushed
  • 1/2 c Onions; chopped
  • 1/3 c Carrots; chopped
  • 1/2 c Celery; chopped
  • 2 c Canned crushed tomatoes
  • 3 1/2 c Beef or chicken stock
  • 1 ts Dried oregano
  • 3 c Canned red kidney beans
  • -drained
  • 1/2 c Macaroni or small shell
  • Pasta
  • 3 tb Grated Parmesan cheese


In large nonstick saucepan sprayed with vegetable spray, heat oil; saute
garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock,
basil, oregano and 2 cups of beans. Mash remaining 1 cup of beans and add
to soup.

Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5
to 8 minutes or just until pasta is done. Add cheese.

Per serving: cal 250; prot 12g; fat-total 5g; sat 2g; carbo 40g; sod
1210mg; chol 6mg; fiber 9g.

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