White Bean and Pasta Soup

Preparation

1. Step 1

   In a large saucepan, stir together the broth, beans, tomatoes, and oregano. Bring to a boil over medium heat.

   Step 2

   Stir in the pasta. Cook, partially covered, for 7 minutes, or until the pasta is just cooked through. Serve sprinkled with the Parmesan.

2. Cook’s Tip

   Step 3

   If you expect to have leftovers, you may want to save the liquid you drain from the tomatoes. When the soup is refrigerated, the pasta will tend to absorb the liquid. The tomato liquid is good for returning the leftovers to the proper soupy consistency. You can also use water or more broth.

3. Step 4

   Substitute a can of no-salt-added mixed beans, rinsed and drained, for the Great Northern beans, and add 1 cup frozen green beans to the mix. You’ll have enough soup for five one-cup servings.

4. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 158

   Step 7

   Total Fat: 1.5g

   Step 8

   Saturated: 0.5g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 0.0g

   Step 11

   Monounsaturated: 0.0g

   Step 12

   Cholesterol: 1mg

   Step 13

   Sodium: 131mg

   Step 14

   Carbohydrates: 28g

   Step 15

   Fiber: 8g

   Step 16

   Sugars: 3g

   Step 17

   Protein: 9g

   Step 18

   Dietary Exchanges

   Step 19

   1 1/2 Starch

   Step 20

   1 Vegetable

   Step 21

   1/2 Very Lean Meat