Pasta Fagioli Soup
  • 32 oz. fat-free chicken broth, low-sodium
  • 2 cups cannellini (white kidney) beans, cooked or canned
  • 1 can stewed tomatoes
  • 2 Tbsp. tomato paste
  • 3/4 cup ditalini pasta (or macaroni, orzo, or similar small pasta)
  • 1/4 cup fresh rosemary, chopped
  • 3 cloves fresh garlic, thinly sliced
  • 2 tsp. olive oil
  • Salt and pepper to taste

In a large cooking pot, start cooking the pasta according to the directions on its package. In a separate large cooking pot, sauté the olive oil and garlic on medium heat. Cook for 30 seconds, then add in the chicken broth. Allow broth to come to a rolling simmer and then stir in the cannellini beans. Add stewed tomatoes, rosemary, tomato paste, salt, and pepper. Let soup simmer on low heat for 8 minutes. Drain pasta when it’s ready, and add the cooked pasta to the soup. Let simmer for 3 minutes. Serve immediately.

Makes 8 servings.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Nutritional Information: (per serving)

Calories: 125
Protein: 7 g
Fiber: 2 g
Carbs: 19 g
Fat Total: 3 g
Saturated Fat: 1 g

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